Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Dumpling-Stuffed Onions
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 486
- Total Fat
- 37 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 106 milligrams
- Sodium
- 1286 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Sugar
- 11 grams
- Protein
- 17 grams
If you’re a fan of stuffed onions or the “onion boil” trend where onions are wrapped in foil and cooked until amazingly sweet and juicy, you’ll want to try this twist. Here, we stuff the onions with a Japanese-style dumpling filling of ground pork, garlic, ginger and soy sauce. The key to making the filling very tender is to mix the pork vigorously in one direction only and include a touch of cornstarch. Feel free to replace some of the pork with finely chopped napa cabbage (a traditional gyoza dumpling addition) or cooked shiitake mushrooms if desired. Pour all the delicious cooking juices over the meltingly soft onions before serving.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 486
- Total Fat
- 37 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 106 milligrams
- Sodium
- 1286 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Sugar
- 11 grams
- Protein
- 17 grams
Ingredients
Onions and Stuffing:
Sauce:
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Directions
- Prepare a grill for medium-high indirect heat. On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Keep the grill covered.
- Slice off about 1/2 inch from the onion tops. Peel the onions, keeping them whole, and trim off just enough of the bottoms to help them sit level. Using a spoon or a melon baller, scoop out about 1/2 cup from the inside of each onion to form a wide cavity.
- Finely chop 1/2 cup of the onion scraps (reserve the rest for another use) and place them in a large bowl. Add the pork, garlic, ginger, soy sauce, sesame oil, cornstarch, sugar, 3/4 teaspoon salt, a few grinds of pepper and 1 tablespoon water to the bowl. Mix vigorously in one direction using your hand or a wooden spoon until the mixture is sticky and lighter in color, about 1 minute. Fill the onions with the pork mixture.
- Tear off 4 large pieces of heavy-duty aluminum foil each large enough to securely wrap each onion. (Stack 2 sheets on top of each other if you’re using regular foil.) Place an onion upright in the center of each piece of foil and add 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon butter to the bottom. Slice the remaining 2 tablespoons butter into 4 thin pats and place a pat on top of the exposed stuffing of each onion. Gather up the sides of the foil and twist the top closed, leaving a little room above the onion to prevent sticking.
- Place the foil packs on the indirect (cool) side of the grill and cover the grill. Cook until the onions are very soft and the stuffing is browned on top, 1 hour to 1 hour 20 minutes.
- Serve the onions in shallow bowls and pour the brothy sauce from the foil packs on top. Garnish with sliced scallions and serve with rice and chili oil on the side.
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