Asian Pork Dumplings in Pumpkin Sauce

Pork Dumplings in Pumpkin Sauce 2

I remember Chef Bryant Ng utilized the “small plate” movement when he first opened his restaurant in Los Angeles; it is the next step up from an appetizer but not the full dinner. Since then, I’ve been developing recipes that would accommodate that trend. Asian Pork Dumplings in Pumpkin Sauce is one such recipe.

What a great pair these two make; an autumn accent to an Asian dish. You can choose to make it for entertaining (the small dish) or increase it for your family as a full meal. Whichever way you decide, you will find it is a delightful combination for this time of year.

Steamed Pumpkin

Remove the outer skin of a small sugar pumpkin, or any type of pumpkin used for cooking, and then cut in half. Remove all seeds and stringy parts from the inner cavity. Cut the pumpkin flesh into 2 inch cubes. Add 2 cups water to the inner pot of the Rice Cooker and place cubed pumpkin in the steam tray. Steam until tender, about 20 minutes. Puree in a blender or mash with a fork.

 

Pork Dumplings

1/3 lb ground pork

1 1/2 cup cabbage, finely chopped

1 tbsp fresh ginger, minced

1/4 cup green onions, thinly sliced

2 garlic cloves, minced

1 tbsp soy sauce

1 tbsp soy sauce

2 tsp sesame oil

1 egg, beaten

1/8 tsp ground pepper

30 wonton wrappers

2 tbsp olive oil

In a bowl, gently combine the ground pork with the next nine ingredients. Fill the center of each wonton wrapper with 1 tbsp of meat mixture, then lightly moisten the edges with water, fold in half and crimp the edges to seal. After all wontons have been filled, add the oil to the inner pot of the rice cooker and in batches, lightly brown the wontons using the Sauté function. Continue cooking by adding 1/4 cup water to the pot and steam for an additional 10 minutes or until cooked.

 

Fresh Pumpkin Sauce

4 tbsp butter

1 cup pumpkin puree

1 1/2 cup heavy cream or 1/2 and 1/2

1/4 tsp nutmeg

1 tsp salt

1/4 tsp white pepper

Melt the butter in a small sauce pan over medium heat. Stir in the pumpkin until heated through and then slowly add the cream, stirring constantly. Simmer for 5-7 minutes or until slightly thickened and then add the nutmeg, salt and pepper. If mixture is too thick, add additional cream or milk. Check for additional seasonings.

Pour pumpkin sauce onto individual plates or a serving platter and top with the cooked dumplings. Garnish with sliced green onions.

Pork Dumplings in Pumpkin PREP 1 (2)

Over to You

What’s your version of pork dumplings? Share and inspire us!

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