Pork Stout Ginger and Garlic Dumplings
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.
| Servings | Prep Time |
| 50each | 20minute |
| Cook Time |
| 4-10minute |
|
|
Ingredients
Filling Ingredients:
- 5tablespoon Oatmeal Stout,such as Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or other Oatmeal Stout
- 1tablespoon corn starch
- 2tablespoon onion, green,tops sliced thin
-
1tablespoon
ginger, fresh,peeled and grated on a Microplane Zester/Grater
-
1tablespoon
garlic, fresh,peeled and grated on a Microplane Zester/Grater
- 1teaspoon salt, kosher
- 1pound pork, groundfine or course, depending on the desired texture you are wanting
Wrapper Ingredients:
- 50each wonton skins,
- 1recipe Egg Washrecipe HERE
To Serve:
- 1recipe Stout Soy Dipping SauceRecipe Here
Instructions
Filling Directions:
- 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.