Pork Dumplings with Chile-Sesame Sauce

Name: Pork Dumplings with Chile-Sesame Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 340 grams baby bok choy, finely chopped; 59 milliliters Chinese black bean sauce; 1 medium (medium) carrot, coarsely shredded; 1 teaspoon Asian chile-garlic sauce; 4 teaspoons Asian chile-garlic sauce; 2 Tbsps cornstarch mixed with 1 cup of water; 2 Tbsps fresh ginger, minced; 4 teaspoons fresh ginger, minced; 4 cloves (large) garlic, finely chopped; 454 grams ground pork; 12 servings Kosher salt; 59 milliliters low-sodium soy sauce; 237 milliliters low-sodium soy sauce; 2 teaspoons mirin or sweet sherry; 4 teaspoons mirin or sweet sherry; 6 larges (large) scallions, light green parts, finely chopped; 59 milliliters sesame oil, toasted; 227 grams shiitake mushrooms, stems discarded and caps thinly sliced; 3 Tbsps vegetable oil; 2 containers wonton wrappers

You can never have too many side dish recipes, so give Pork Dumplings with Chile-Sesame Sauce Head to the store and pick up ginger, scallions, shiitake mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a dairy free diet.

Instructions

In a skillet, heat the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shiitake, scallions, bok choy and carrot; stir-fry over high heat until tender, 5 minutes.

Ingredients you will need

Green Onions

Bok Choy

Carrot

Add the garlic, ginger, soy sauce, mirin and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt.

Ingredients you will need

Soy Sauce

Garlic

Ginger

Chili Pepper

Mirin

Sauce

Salt

Transfer to a bowl and refrigerate until chilled, 15 minutes.

Equipment you will use

Bowl

Line a large baking sheet with wax paper.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Wonton Wrappers

Corn Starch

Pork

Equipment you will use

Kitchen Scissors

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.

Ingredients you will need

Wonton Wrappers

Equipment you will use

Baking Sheet

Paper Towels

Combine all of the ingredients in a medium bowl.

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Bowl

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.

Ingredients you will need

Water