RECIPE | Pan-Seared Pork Dumplings with Ponzu Sauce
A Chef Uno Immanivong specialty, brought to you by PAM Cooking Spray.
November 29, 2017 ● 2 min read
By Uno Immanivong | Photo ChefsFeed
There are few things as breathtaking as a pan full of homemade dumplings.
You’ll be pleased to know that this sublime vision is well within your reach, especially when you bring new PAM Spray Pumps into the mix. That perfect, crispy sear on the bottom of the dumpling is the best part—don’t throw away your shot at greatness!
1 package 3.5" round wonton wrappers
1 lb. ground pork (can be substituted with ground chicken, turkey, or beef)
4 cups Napa cabbage, finely shredded
1-2 Tbs. new PAM Olive Oil Spray Pump
2 cloves garlic, minced
1 Tbs. ginger, finely grated
1/2 cup cilantro, finely sliced
1/2 cup green onions, finely sliced, include green and white parts
3 Tbs. soy sauce
1/2 tsp kosher salt
1/2 tsp white pepper
Citrus Ponzu Sauce
2 cups soy sauce
1-inch ginger root, smashed
3 cloves garlic, smashed
1 orange, zested and juiced
1 lemon, zested and juiced
1 cup bonito flakes
½ cup rice wine vinegar
1 Tbs. Sambal chili paste, adjust to spice preference
Heat a saucepan to medium heat, add soy sauce, ginger, garlic, orange zest and juice, lemon zest and juice, and bonito flakes. Bring to boil, then turn off the heat, and place the lid. Allow to steep for 20 minutes and strain the liquid through a fine mesh strainer, discard the solids. Add the rice wine vinegar and chili paste to the soy mixture. Store in an airtight container until ready to use.
Spray a sauté pan with 2-3 pumps of new PAM Olive Oil Spray Pump, then bring to medium-high heat. Add Napa cabbage, season with salt, and cook until reduced to 1/4 of the original volume. Remove cabbage from pan, and place in a kitchen towel or cheesecloth; wring out the moisture. In a large mixing bowl, place the ground pork, sautéed cabbage, garlic, ginger, cilantro, green onions, egg, soy sauce, and white pepper. Combine well.
To make the dumplings, place one tablespoon of the pork mixture in the middle of the wrapper. Wet the edges of the wrapper with water, fold the dumpling in half and start creating pleats on the top half. Start from one corner, and create 1/4" pleats using your thumbs and index finger. Press each pleat against the flat side of the dough until the dumpling is completely sealed. (You should get 6-7 pleats per dumpling.) Line up the dumplings on a parchment lined cookie sheet and refrigerate until ready to cook. You can also freeze them for later consumption. Repeat until all mixture is used.
When ready to cook, spray the sauté pan with 2-3 pumps of the new PAM Olive Oil Spray Pump once more, then bring to medium heat. Once heated, add enough dumplings to create a single layer without overcrowding. Cook for 1-2 minutes and on each side, until they are golden brown. Add 1/4 cup of water to the pan, allow the water to start steaming, and place lid on top for 3 minutes to allow pork to cook through. (If dumplings are frozen, defrost before cooking.)
Once water has evaporated, remove from pan, top with ponzu sauce, and garnish with cilantro leaves.