Dumplings with Maple-Ginger Nagano Pork

Maple-Ginger Pork Stuffing

• 800 g extra-lean ground Nagano pork, by Maillard
• Olive oil or sesame oil
• 2 leeks, washed and minced
• 2 cloves of garlic, finely chopped
• 1 tbsp of chopped ginger (or more if you love!)
• 3 tbsp of maple syrup
• 1/4 tsp of chili flakes (optional)
• 1 tsp of salt
• 60 dumpling wrappers, or wonton, squares or rounds

Sauce

• 1/2 cups of soy sauce
• 2 tbsp of maple syrup
• 2 tsp of chopped ginger
• 1 tsp of sambal oelek
• 1 tsp of sesame oil (optional)

Optional garnishes

• Sesame seeds
• Chiseled green onions

Preparation

1. Mix all the ingredients of the sauce. Reserve.
2. In a large pan with a lid, over medium heat, soften the leeks in the oil. Add the garlic and brown for 1 minute, stirring. Remove from heat and transfer to a large bowl. Clean the pan.
3. In the bowl, add all the other stuffing ingredients. Mix.
4. Shape the dumplings one at a time, until all the stuffing has been used: Place about 2 tsp. stuffing in the center of a dumpling wrapper. Brush dough edge with some water and close by pressing the sides to form a half-moon, a triangle, a pyramid or a bundle. Transfer to a clean plate. Be careful, if it’s wet, the dumplings will stick to the plate!
5. Cook the dumplings: Add oil in the pan and brown a dozen dumplings, 1 minute per side over medium low heat. Add 1/3 cup of water (be careful, it will splash), cover and steam for 5 minutes. Transfer to a plate. Dry the pan and start again, until all the dumplings are cooked.
6. Serve the dumplings accompanied by the sauce. If desired, garnish with sesame seeds and chiseled green onions.