18 February 2013

Asian Pork Dumplings with Ponzu Sauce

Dumplings and Gyozas are one of my favourite appetizer or light lunch.  Since I am trying to cut down on my carb intake these days, I’ve been missing them dearly.  That is until I found this brilliant recipe for skinless dumplings.  The filling of regular dumplings is transformed into a small pork meatball!

This recipe can also be use as the filling for traditional dumplings.

These Asian pork dumplings can be prepared in advance and frozen.  Simply thaw and reheat.

Serve with Ponzu sauce (see below for the recipe) or this creamy peanut sauce.

Asian Pork Dumplings
Adapted from Health-Bent
Yields about 20 dumplings

§  1 pound ground pork
§  2 green onions
§  3 garlic cloves, minced
§  1 tablespoon grated ginger
§  ¾ cup of thinly chopped Napa cabbage
§  ½ red hot chili pepper, minced (for milder dumplings, substitute with ¼ large red bell pepper)
§  1 tablespoon rice vinegar
§  2 tablespoons soy sauce
§  ½ tablespoon sesame oil

Mix the pork, green onions, garlic, ginger, cabbage, and pepper.

Add the soy sauce, rice vinegar and sesame oil.  Mix well.
Form oval dumpling shapes with the meat mixture (about 1 large tablespoon of the meat mixture) and set aside.

Heat up some olive oil in a large frying pan over medium heat.
When hot, cook the meatballs in batches, shaking the pan as they cook to get even cooking, for about 4  to 5 minutes.

Serve with the spicy ponzu sauce.

You can freeze the cooked pork dumplings to reheat at a later time.  Cool down the pork in the refrigerator before freezing in a resealable freezer bag.

Ponzu Sauce

§  2 tablespoons soy sauce
§  1 tablespoon rice vinegar
§  1 ½ tablespoon lemon or lime juice
§  A few pinch of orange zest
§  1 tablespoon mirin or sake
§  1 teaspoon sesame oil
§  Pinch of cayenne pepper

Mix all the ingredients in a small bowl. 
Refrigerate for at least 30 minutes before servings.


1 comment:

  1. These look really yummy. Do the peppers make it spicy?