Pork Dumpling

with Ginger Consommé

Pork Dumpling with Ginger Consommé

Recipe by Derick Kuntz
5.0 from 1 vote
Course: Lunch, Dinner
Servings

4

servings
Prep time

40

minutes
Cooking time

3

hours 

Chef Derick suggests enjoying Beckstoffer Carneros Lake Vineyard Chardonnay or Calesa Vineyard Chardonnay with this dish. The wine’s balanced acidity enhances the ripe fruit flavors and complements the spice in the dish. Additionally, the acidity contrasts with the heat and richness of the pork, making you salivate and priming your palate for the next sip.

Cook Mode

Keep the screen of your device on

Ingredients

  • Pork Dumpling
  • 2 1/2 pounds 2 1/2 ground pork

  • 2 Tbsp 2 garlic, minced

  • 2 1/2 Tbsp 2 1/2 ginger, minced

  • 2 1/2 Tbsp 2 1/2 tamari

  • 2 1/2 tsp 2 1/2 rice wine vinegar

  • 2 Tbsp 2 sesame oil

  • 2 1/2 Tbsp 2 1/2 cilantro, chopped

  • 2 1/2 tsp 2 1/2 shio koji

  • 1 1/2 Tbsp 1 1/2 sambal

  • Ginger Consommé
  • 1 1 clove, whole

  • 1 1 cinnamon stick

  • 10 10 star anise

  • 1 lb 1 ginger, peeled and rough-cut

  • 1 lb 1 lemongrass, smashed

  • 2 2 fennel bulbs, rough-cut

  • 3 3 white onions, quartered

  • 1/4 cup 1/4 garlic cloves, halved

  • 1/2 cup 1/2 rice vinegar

  • 3 Tbsp 3 salt

  • 4 Qt 4 water

  • 1/4 cup 1/4 sugar

  • Additional Ingredients
  • 24 24 dumpling wrappers

  • 2 2 scallions, sliced diagonally

  • 12 12 snap peas, sliced diagonally

  • 4 4 baby bok choy, cut in half and grilled

  • 1 1 carrot, shaved and sliced into 2in pieces

Directions

  • Pork Dumpling
  • Mix all ingredients in a bowl to make the filling
  • Place a teaspoon of the filling onto each dumpling wrapper
  • Moisten the edges with water and fold diagonally to create a triangle
  • Roll the edges to seal in the filling
  • Place the dumplings in the bamboo steamer without touching each other and cover with the lid
  • Bring 1 inch of water to a simmer in a skillet that the steamer can hover over
  • Place the steamer on top and steam for 10 minutes
  • Ginger Consommé
  • Place all ingredients in a pot
  • Bring up to a simmer, without boiling, for 3-4 hours
  • Strain liquid and discard solids
  • Assembly
  • Evenly distribute vegetables among 4 bowls
  • Add 6 dumplings per bowl
  • Top with consommé - Enough to go halfway up the dumplings

Did you make this recipe

Tag @bcellars on Instagram and hashtag it with

We're On Facebook!

Follow B Cellars on Facebook

Pairing Suggestions

Chef Derick suggests enjoying Beckstoffer Carneros Lake Vineyard Chardonnay or Calesa Vineyard Chardonnay with this dish. The wine’s balanced acidity enhances the ripe fruit flavors and complements the spice in the dish. Additionally, the acidity contrasts with the heat and richness of the pork, making you salivate and priming your palate for the next sip.

White Wines and Rosé
2024-07-11T08:51:08-07:00June 15th, 2024|Categories: Chardonnay, Dinner, Entrée, Fall, Lunch, Recipe, Spring, Summer, Winter|Tags: , , , , , |0 Comments

Leave A Comment

Go to Top