Yield: Serves 6 (6-dumpling portions)
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Sriracha-Soy Dipping Sauce
4 fl oz Kikkoman® Less Sodium Soy Sauce
1 ½ teaspoons Kikkoman® Sriracha Hot Chili Sauce
¾ teaspoon Kikkoman® Rice Vinegar
½ teaspoon Sugar
6 oz Shiitake Mushrooms, Dried, Rehydrated, Cut in Ribbons
3 oz Green Onions, Minced
3 tablespoons Fresh Ginger, Finely Minced
3 tablespoons Fresh Garlic, Finely Minced
½ fl oz Kikkoman® Less Sodium Soy Sauce
¾ teaspoon Fish Sauce
¾ teaspoon Black Pepper, Coarsely Ground
1 ½ pounds Pork, Ground
36 Dumpling Wrappers
Starch Slurry Wings (divide into 6, 1 oz portions)
2 tablespoons Potato Starch
6 fl oz Hot Water, 180 - 200°F
Sriracha-Soy Dipping Sauce:
Combine ingredients (soy sauce, sriracha, rice vinegar, and sugar) and blend together using a whisk. Transfer to a plastic container with a snap on lid. Dressing will hold for several days and can be scaled to desired quantity.
Pork Dumpling Filling:
Combine mushrooms, onions, ginger, garlic, soy and fish sauces, and black pepper in a extra large mixing bowl. Mix together using a rubber spatula. Add the pork and blend into the mushroom mixture with hands. Do not over mix. Make a small patty and cook in a small pan or skillet. Taste and adjust seasoning to taste.
Depending on the size of the dumpling wrappers, spoon a 1 to 1.5-ounce spoonful of the dumpling mixture into the center of the wrapper. Fold up the sides so it looks like a taco and pinch the two sides together in the center. With left hand hold the dumpling on one end, pinch together the other end with your thumb and index finger. Repeat the same pinch on the other side. Put the dumpling on the table and pinch together any open areas. Then fold the seam down to help secure and make the seam more attractive. If necessary, use little drops of water to moisten the wrappers before pinching closed.
Cook the dumplings by steaming. The dumpling wrappers will become opaque and the meat will feel firm to the touch. There is no need to insert an instant thermometer, because the dumplings will be cooked a second time.
In a nonstick flat skillet, drizzle in a small amount of oil and heat the pan until the oil is hot. Arrange six dumplings in a circular star pattern and allow to cook for 60 seconds.
Meanwhile, whisk together the starch and hot water. Carefully pour 1 oz of the starch slurry into the pan.
Cover the pan with a tight fitting lid; turn the heat down to medium and cook for 3 to 5 minutes. Remove the lid and continue cooking until the slurry mixture dries into “crisp wings” and begins to brown. Shake the skillet gently to release the wings from the skillet. Place a plate on top of the skillet and carefully turn it over so the dumplings fall onto the plate, skirt-side up.
Dumplings can be made in large batches, steamed, chilled and frozen for later use. Alternatively, premade dumplings will also work with the starch slurry to make wings.