Pork Gyoza

with Date Ponzu Purée

Pork Gyoza with Date Ponzu Purée

Recipe by Derick Kuntz

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Chef Derick suggests enjoying B Cellars Pinot Noir with this delicious dumpling dish. The silky texture and gentle tannins in the wine complement the savory pork filling, while the bright red-fruit notes echo the flavors of the date ponzu purée.

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Ingredients

US Metric

PORK GYOZA
2.5 pounds 2.5 ground pork
2 Tbsp 2 garlic, minced
2 Tbsp 2 ginger, minced
2 Tbsp 2 tamari
1 Tbsp 1 sesame oil
1/4 cup 1/4 cilantro, chopped
1 Tbsp 1 sambal
1/2 Tbsp 1/2 salt
24 24 wonton wrappers
DATE PONZU PURÉE
1 cup 1 dates
1.5 cups 1.5 ponzu
ADDITIONAL INGREDIENTS
4 4 scallions, sliced thin
1 Tbsp 1 white sesame seeds

Directions

PORK GYOZA
Mix all ingredients, but wonton wrappers, 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
Place the gyozas 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 5 minutes
In a hot sauté pan add 1 tablespoon of sesame oil
Sear the gyoza on 2 of the 3 sides until golden brown
Add 2 tablespoons of water and cover with lid
Steam for 1-2 minutes until pork is fully cooked and water has dissolved
DATE PONZU PURÉE
Rehydrate dates with hot water
Heat ponzu and reduce by half
Place dates and ponzu in blender and purée until smooth
Add water if needed for desired texture
ASSEMBLY
Smear date-ponzu purée on the plate
Place gyozas on top of the purée
Top the dish with scallions
Sprinkle sesame seeds over the whole dish