Name: Lettuce-wrapped pork dumpling bake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz ground pork; 2 large egg whites; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 green onion, thinly sliced; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 3 oz romaine lettuce, leaves separated and patted dry; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 3/4 tsp sriracha; 1/2 tsp honey

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 375°F. In a small bowl, whisk together the soy sauce for the dipping sauce, rice vinegar, sriracha, and honey until the honey dissolves. Set the sauce aside.
In a 12-inch skillet over medium-high heat, cook the ground pork, breaking it into small crumbles, until fully browned and cooked through. Carefully drain any excess fat from the pan. Add the garlic, ginger, and half the green onions, stirring for 30 seconds. Pour in the egg whites and stir constantly until just set, about 1 minute. Remove from heat and stir in the first portion of soy sauce and the sesame oil. Done when pork is no longer pink, 160°F.
Lay half the romaine leaves in the bottom of a small baking dish. Top with the pork and egg mixture. Place the remaining romaine leaves over the pork. Cover the dish loosely with foil and bake until the lettuce is just wilted and the center is hot. Done when lettuce is wilted.
Remove the foil and blot any excess moisture from the edges of the dish with a paper towel. Sprinkle with the remaining green onions. Serve immediately with the dipping sauce on the side.

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Ingredients

Instructions

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