Pork dumplings with sweet soy glaze
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
The recipe that turned into an obsession. Suddenly, we found ourselves making large batches and staying in for the night. Oh hello, little jiggly pork dumpling!
Ingredients
Pork dumplings
1 pound lean ground pork
½ cup grated carrots
¼ cup oyster sauce
1 teaspoon sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
½ cup finely sliced green onions
1 teaspoon ground cumin
2 teaspoons Asian-style chili sauce
1 package round dumpling wrappers
½ cup water, plus more for steaming
¼ cup vegetable oil
Sweet soy glaze
½ cup soy sauce
½ cup mirin
1 teaspoon sugar
Preparation
For glaze, whisk together all ingredients in small bowl; set aside.
For dumplings, in medium bowl, combine pork, carrots, oyster sauce, sesame oil, soy sauce, garlic, green onions, cumin and chili sauce.
Arrange 10 wrappers on work surface; lightly brush edges with water. Place heaping teaspoon of filling in center and fold in half. Join ends together and press to seal. Place on parchment lined baking sheet. Repeat with remaining wrappers.
To cook, heat 1 teaspoon vegetable oil in large nonstick skillet over medium-high heat. Arrange dumplings in single layer; cook until bottoms are golden brown about 2 minutes. Add 1/4 cup water; cover, and steam 5 minutes. Uncover and continue to cook 2 to 3 minutes longer or until water has evaporated. Repeat with remaining dumplings. Arrange on serving dish and drizzle with sweet soy glaze. Makes up to 40.
To freeze; transfer uncooked dumplings to airtight container and store in freezer for up to 1 month.
