Asian Pork Dumplings

1 1/4

lb lean ground pork

can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped

box (9 oz) frozen spinach, thawed, squeezed to drain

medium green onions, thinly sliced (about 3/4 cup)

tablespoons soy sauce

teaspoon granulated garlic or garlic powder

3/4

teaspoon ground ginger

3/4

teaspoon white pepper or black pepper

eggs

cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1 1/2

cups sweet-and-sour sauce or sweet-spicy chili sauce

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1

Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.
2

Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.
3

Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*
4

Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet-and-sour sauce.

*To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.
**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F.