8 saltine crackers, crushed to a fine powder

1 egg

3 tbsp (45 ml) milk

3/4 lb (340 g) lean ground pork

1 red onion, finely chopped

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

36 wonton wrappers

2 tbsp (30 ml) vegetable oil

2 tbsp (30 ml) lemon juice

2 tbsp flat-leaf parsley, finely chopped

2 tbsp dried cranberries, chopped

In a bowl, combine the crushed saltines with the egg and milk. Let sit for 5 minutes. Add the ground pork, all but 2 tbsp of the onion, and the salt and spices. Mix vigorously for about 1 minute until thoroughly combined.

On a work surface, lay out 6 wonton wrappers at a time. Drop about 1 tbsp (15 ml) of the mixture in the centre of each wrapper. Moisten the edges with water, then fold the edges up around the filling, creating a purse shape, without sealing the dumpling closed. Set aside on a tray and repeat with the remaining wonton wrappers.

In a large non-stick skillet, place half of the dumplings at a time, open side up. Make sure they’re not touching each other. Add about 1/4 inch (1 cm) of water and 1 tbsp (15 ml) of the oil to the pan. Cover and bring to a boil. Cook the dumplings for 8 minutes. Remove the cover and continue cooking for 3 minutes or until the filling is cooked through, the water has completely evaporated and the bottoms of the dumplings start to brown. Set aside on a serving dish.

Meanwhile, in a bowl of cold water, soak the reserved onion with 1 tbsp (15 ml) of the lemon juice for 5 minutes. Drain.

Add the remaining lemon juice, the parsley and the cranberries to the bowl of drained onions. Mix well. When ready to serve, top the dumplings with the onion garnish.

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