Dumplings can range from simple to complex in flavor, texture and ingredients. Influenced by international cuisines, these versatile pouches come in many shapes and sizes and can be steamed, boiled or fried. They can also be prepared in advance, frozen or made the day of, and they suit every occasion, from a large gathering to an intimate dim sum party. Here are a few recipes that use a variety of beers as an ingredient that’s showcased in the final dumplings. Once you make the Pork Stout Ginger and Garlic Dumpling filling, they can be stuffed or folded in many different ways. Below in the “To Make Wonton Dumplings” directions, I share one way to fold and seal these dumplings. If this is too time consuming, a dumpling press can be used to speed up the process. I like this Stainless Steel Dumpling Press, it also works for Empanadas, hand pies and more.
The roasty Stout flavors pair well with the sweet pork filling that incorporates a pop of ginger and garlic, while supporting the umami-rich soy sauce. This is a classic filling for fried wontons or steamed dumplings, and can also be used in a broth to make a wonton soup.
These Pork Stout Ginger and Garlic Dumplings are not only delicious, but easy to make and can be used in many different applications from soup, fried to boiled.
These Pork Stout Ginger and Garlic Dumplings are not only delicious, but easy to make and can be used in many different applications from soup, fried to boiled.
Prepare a sheet tray lined with parchment paper or wax paper lightly dusted with some corn starch to prevent sticking (dumplings will be set on this during prep). This is a good technique to use when making many dumplings at a time.
In a medium-size bowl, add the Stout and corn starch, mixing until the corn starch is blended in. Add the green onions, ginger, garlic, tamari and salt, mixing to combine. Depending on the desired finished texture of the dumpling, one can use a coarser grind of pork to give a more sausage like-bite, or a finer grind to make the filling more like an emulsified hot dog smoothness and have the green onions, garlic and ginger create the pop and texture. Mix in the pork until fully combined.
To Make Wonton Dumplings:
Place the wonton skin onto a work surface. Brush the edges with some of the Egg Wash or water. Place a little more than a teaspoon of the filling into the center of the wrapper. Fold the opposite corner to its counterpoint to create a triangle. Place the outside edges of your index fingers on each of the two cut edges of the triangle and roll inwards, removing any air and sealing the triangle dumpling.
Next, brush one corner (the crease and edge) with some of the Egg Wash, and fold the opposite corner over and onto the filling pillow. Now press the coated corner onto the other corner, and a wonton | tortellini has been created. Set on prepared sheet tray, and repeat.
To Cook Wonton Dumplings:
Steam: Place onto a lightly oiled steamer, about one inch apart, and steam for 6-8 minutes, until the skin is almost transparent and slightly shriveled.
Fry: Heat peanut oil or fat (duck or pork) to 350°F | 177°C. Add five to eight at a time to the hot oil (making sure not to drop the temperature too much), and fry on one side for 2 – 3 minutes, or until golden brown. Flip each with tongs or a skimmer, fry another 2 – 3 minutes and remove to a paper bag topped with some paper towels to soak up any extra oil. Serve hot with Stout Soy Dipping Sauce.
Soup: Make a beer dashi or chicken | vegetable stock that is just at a simmer, and add the stuffed wontons along with any vegetables (like sliced carrots, snap peas, enoki/shitake mushrooms or baby spinach leaves) and poach for 7 – 8 minutes. Serve with an Asian spoon.
Dumplings can range from simple to complex in flavor, texture and ingredients. Influenced by international cuisines, these versatile pouches come in many shapes and sizes and can be steamed, boiled or fried. They can also be prepared in advance, frozen or made the day of, and they suit every occasion, from a large gathering to an intimate dim sum party. Here are a few recipes that use a variety of beers as an ingredient that’s showcased in the final dumplings. Once you make the Pork Stout Ginger and Garlic Dumpling filling, they can be stuffed or folded in many different ways. Below in the “To Make Wonton Dumplings” directions, I share one way to fold and seal these dumplings. If this is too time consuming, a dumpling press can be used to speed up the process. I like this Stainless Steel Dumpling Press
