Pork Dumplings with Chile-Sesame Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons vegetable oil |
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced |
6 (large) scallions, light green parts, finely chopped |
3/4 pound baby bok choy, finely chopped |
1 (medium) carrot, coarsely shredded |
4 cloves (large) garlic, finely chopped |
2 tablespoons fresh ginger, minced |
1/4 cup low-sodium soy sauce |
2 teaspoons mirin or sweet sherry |
1 teaspoon asian chile-garlic sauce |
kosher salt |
1 pound ground pork |
2 containers wonton wrappers |
2 tablespoons cornstarch mixed with 1 cup of water |
1 cup low-sodium soy sauce |
1/4 cup chinese black bean sauce |
1/4 cup sesame oil, toasted |
4 teaspoons fresh ginger, minced |
4 teaspoons asian chile-garlic sauce |
4 teaspoons mirin or sweet sherry |
Directions:
1. 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. 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.
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