F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pork Dumplings with Chile-Sesame Sauce
© John Kernick

Pork Dumplings with Chile-Sesame Sauce

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: about 5 dozen dumplings
  • MAKE-AHEAD

These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.

Dumplings

  1. 3 tablespoons vegetable oil
  2. 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
  3. 6 large scallions, light green parts, finely chopped
  4. 3/4 pound baby bok choy, finely chopped
  5. 1 medium carrot, coarsely shredded
  6. 4 large garlic cloves, finely chopped
  7. 2 tablespoons minced fresh ginger
  8. 1/4 cup low-sodium soy sauce
  9. 2 teaspoons mirin or sweet sherry
  10. 1 teaspoon Asian chile-garlic sauce
  11. Kosher salt
  12. 1 pound ground pork
  13. 2 packages wonton wrappers
  14. 2 tablespoons cornstarch mixed with 1 cup of water

Sauce

  1. 1 cup low-sodium soy sauce
  2. 1/4 cup Chinese black bean sauce
  3. 1/4 cup toasted sesame oil
  4. 4 teaspoons minced fresh ginger
  5. 4 teaspoons Asian chile-garlic sauce
  6. 4 teaspoons mirin or sweet sherry
  1. MAKE THE DUMPLINGS In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
  2. Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
  3. MAKE THE SAUCE Combine all of the ingredients in a medium bowl.
  4. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
  5. Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.
Make Ahead The sauce can be refrigerated for up to 3 days. Uncooked dumplings can be frozen on a parchment-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.