• 2 (10 or 12 oz.) cans Shredded Pork in Water, drained
• 2 green onions, finely chopped
• 2 tsp. soy sauce
• 2 tsp. corn starch
• 1 clove garlic, minced
• 22 wonton wrappers (3-inch squares)
• 2 egg whites
• 1/4 cup canola oil

Peanut Dipping Sauce:

• 1/2 cup smooth peanut butter
• 1/2 cup canned coconut milk
• 1/4 cup Thai sweet chili sauce
• 1/4 cup lime juice
• 1 tbsp. soy sauce
• 1 clove garlic, minced

Peanut Dipping Sauce: Stir together peanut butter, coconut milk, Thai sweet chili sauce, lime juice, soy sauce and garlic.

Mix together pork, green onions, soy sauce, cornstarch and garlic. Place one wrapper on clean work surface, keeping remaining wrappers covered with plastic wrap to prevent drying out. Place 2 tsp of the pork filling in the center of wrapper; brush edges of wrapper with egg whites. Fold wrapper in half diagonally to form a triangle; press to seal edges. Repeat with remaining filling and wrappers.

In large nonstick skillet (with tight-fitting lid), heat 2 tbsp of the oil over medium-high heat; cook half of the dumplings for 2 minutes per side or until bowned on the bottom. Add 1/4 cup of water to skillet; immediately cover the pan to avoid splattering. Cook for 3 to 5 minutes more, or until dumplings are translucent and heated through. Repeat with remaining dumplings. Serve with Peanut Dipping Sauce.

Tip: For a time-saver, omit Peanut Dipping Sauce and serve with soy sauce.