Pork Dumplings with Walnut Sauce



Chef's notes: Substitute with ground beef or chicken if desired. Serve these delectable appetizers with savoury walnut sauce to add a modern twist to this classic combination of Chinese flavours.




Serves: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients:


Dumplings: 1/2 lb (250 g) ground pork 2 tbsp (30 mL) chopped cilantro 2 tbsp (30 mL) chopped chive bud 1/4 cup (50 mL) toasted and chopped California walnuts 1/4 tsp (1 mL) garlic powder 1/4 tsp (1 mL) galangal powder or ginger powder 1/4 tsp (1 mL) white pepper 1 tsp (1 mL) salt 25-30 dumpling wrappers Walnut Sauce: 1/2 cup (125 mL) toasted and puréed California walnuts 3 tbsp (45 mL) water 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) cooking sake 1 tbsp (15 mL) tamari soy sauce




Cooking Instructions:


Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Dumplings: In a large bowl combine pork, cilantro, chive bud, chopped walnuts, garlic, galangal, white pepper and salt. Take one dumpling wrapper and wet the outer rim lightly with water. With the dumpling skin flat on one hand, place 1 tbsp (15 mL) of the pork mixture in the centre. Fold the wrapper edge up into a taco shape and pinch together while creating pleats on one side of the dumpling. Repeat for remaining filling and wrappers. Bring a large pot of water to a boil, add the dumplings (2 to 3 batches at a time), then immediately stir them so they don?t stick together. Cook until done (5 to 7 minutes). Remove with a slotted spoon and place on a clean tray ? do not overlap as dumplings will stick. Walnut Sauce: In a small bowl, whisk together the puréed walnuts, water, rice vinegar, cooking sake and tamari. Serve with dumplings. Crispy dumplings: In a large nonstick pan, add 1 tbsp (15 mL) of oil and as many dumplings as you can fit in a single layer with spaces between each. Add 1/2 cup (125 mL) cold water to the pan, cover and cook on low heat for 10 minutes. Cook until all the water has evaporated and the bottoms are crispy and golden.