Pork and Ginger Dumplings with Mirin-Soy Dipping Sauce
- 8 ounces ground pork
- 2 tablespoons chopped green onions
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 package gyoza dumpling wrappers or thin won ton wrappers
- 6 large cabbage leaves
- Mirin-Soy Dipping Sauce, recipe follows
- Green onions, thinly sliced on the bias, garnish
In a small bowl, combine the cornstarch and water.
Place about 1 tablespoon of pork filling in the center of each wrapper. With your finger, moisten the edges of the wrapper with the cornstarch mixture. Fold the wrapper over the filling and press the moistened edges to seal.
Line a lightly greased bamboo steamer tray or steamer insert for a large pot with cabbage leaves. Place the dumplings about 1/2-inch apart on the cabbage leaves.
Heat enough water inside the steamer or pot to boiling, place the steamer tray or insert over the water, and cover. Reduce the heat to a simmer and steam undisturbed until the dumplings are cooked through, about 15 minutes.
Remove the lid from the steamer and remove the steamer from the heat.
Arrange the dumplings on a platter and garnish with the green onions. Serve hot with the dipping sauce.Mirin-Soy Dipping Sauce:
1 cup sugar
1/2 cup sake
1/2 cup soy sauce
1 1/2 teaspoons thinly sliced grilled green onions
3/4 teaspoon minced garlic
3/4 teaspoon minced ginger root
In a small saucepan, combine all the ingredients and bring to a boil. Cook until the mixture is reduced to about 1 cup with syrup-like consistency. Let cool before serving.
Yield: about 1 cup
Recipe courtesy of Emeril Lagasse, 2004
Recipe courtesy of Sandra Lee