Dumplings with Maple-Ginger Nagano Pork
Serves: 50 to 60 dumplings
Cooking Time: 35 min
Preparation: 45 min
These dumplings with maple-ginger Nagano pork are everything you could wish for! They're crispy, they're delicious, and they're perfect for any occasion. Careful though, you might wanna eat them all! Leave some for the others.
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
- 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)
- Sesame seeds
- Chiseled green onions
- Mix all the ingredients of the sauce. Reserve.
- 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.
- In the bowl, add all the other stuffing ingredients. Mix.
- 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!
- 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.
- Serve the dumplings accompanied by the sauce. If desired, garnish with sesame seeds and chiseled green onions.