
Pork Dumplings with Chile-Sesame Sauce
Yields:
1 dz.
Total Time:
1 hr 30 mins
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.
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Ingredients
- 3 Tbsp. vegetable oil
- 1/2 lb. shiitake mushrooms
- 6 large scallions
- 3/4 lb. baby bok choy
- 1 medium carrot
- 4 large clove(s) garlic
- 2 Tbsp. fresh ginger
- 1/4 cup low-sodium soy sauce
- 6 tsp. mirin or sweet sherry, divided
- 1 tsp. Asian chile-garlic sauce
- kosher salt
- 1 lb. ground pork
- 2 container wonton wrappers
- 2 Tbsp. cornstarch, mixed with 1 cup of water (below)
- 1 cup water, mixed with 2 tablespoons cornstarch (above)
- 1 cup low-sodium soy sauce
- 1/4 cup Chinese black bean sauce
- 1/4 cup toasted sesame oil
- 4 tsp. fresh ginger
- 4 tsp. Asian chile-garlic sauce
Directions
- Step 1In 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.
- Step 2Line 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.
- Step 3Combine all of the ingredients in a medium bowl.
- Step 4Fill 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.
- Step 5Toss 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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