Crispy-Pork-and-Shiitake-Mushroom-Dumplings-with-Toasted-Sesame-Dipping-Sauce
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Crispy Pork and Shiitake Mushroom Dumplings with Toasted Sesame Dipping Sauce

Seasoned with ginger and red pepper, these crispy dumplings are sure to be a hit at any party.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Makes: 12 servings
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All You Need

  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 1 1/2 tbsps (22 mL) rice vinegar
  • 1 tbsp (15 mL) chopped green onion
  • 1 tbsp (15 mL) McCormick Gourmet Sesame Seed
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) sugar
  • 1/2 tsp (2 mL) McCormick Gourmet Ground Ginger
  • 2 eggs, divided
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 1 tbsp (15 mL) McCormick Gourmet Garlic Powder
  • 1 tbsp (15 mL) McCormick Gourmet Ground Ginger
  • 1/2 tsp (2 mL) McCormick Ground Cayenne Pepper
  • 1/2 tsp (2 mL) salt
  • 1 pkg (400 g) round dumpling wrappers
  • 4 tbsps (60 mL) oil, divided
  • 1 cup (250 mL) water, divided
  • 1 lb (450 g) ground pork
  • 4 ozs (115 g) shiitake mushrooms, stems removed, coarsely chopped

Instructions

  1. For the Dipping Sauce, mix 1/4 cup soy sauce, 1/4 cup water, 1 1/2 tablespoons of rice vinegar, 1 tablespoon each of chopped green onion, toasted sesame seed, sesame oil, and sugar and 1/2 teaspoon ground ginger in medium bowl. Set aside

    For the Dipping Sauce, mix 1/4 cup soy sauce, 1/4 cup water, 1 1/2 tablespoons of rice vinegar, 1 tablespoon each of chopped green onion, toasted sesame seed, sesame oil, and sugar and 1/2 teaspoon ground ginger in medium bowl. Set aside

  2. For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, red pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl

    For the Dumplings, place pork and mushrooms in food processor; cover. Pulse until blended. Add 1 of the eggs, cilantro, garlic powder, ginger, red pepper and salt. Pulse until well mixed. Beat remaining egg in small bowl

  3. To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal

    To form dumplings, place about 1 level tablespoon meat mixture in center of each wrapper. Moisten edge of wrapper with egg. Fold in half to form a half moon shape, pressing edges together to seal

  4. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce

    Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 10 of the dumplings; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; keep warm. Wipe skillet dry. Repeat with remaining oil, dumplings and water. Serve dumplings with warmed dipping sauce

  5. Chef’s Tips: *To toast sesame seeds, spread 1 jar (55 g) McCormick Gourmet Sesame Seeds evenly in a medium or large frying pan. Cook over medium heat, shaking or stirring the seeds constantly to prevent burning, for approximately 5 minutes. Cool and set aside 1 tbsp (15 mL) for use in the recipe. Store remaining seeds in an airtight container for several weeks in the refrigerator or several months in the freezer. Make ahead: Place the uncooked dumplings in single layer between wax paper in airtight container. Freeze up to 2 weeks. Cook dumplings without thawing, increasing initial cook time to 3 minutes. Add ½ cup (125 mL) water and cook 4 minutes.

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