Maple Pork and Basil Dumplings
This recipe shows that maple is a staple in our kitchens! Sweet or savory, maple delivers a delicious and interesting twist on traditional dishes. This dish crossed our yum-radar when we read about it from Seattle-based food writer, photographer, and designer Frankie Gaw. He joined "Good Morning America" to make a dish that marries classic and traditional techniques with inventive flavors and ingredients. Please visit the GMA website and the chef's website for more!
1 pack dumpling wrappers
For the filling
1 small sweet onion, finely diced
1 tablespoon plus 1/2 teaspoon kosher salt
1 pound ground pork
1 teaspoon grated fresh ginger
4 garlic cloves, grated
2 scallions, green and white parts, chopped
1/4 cup plus 2 tablespoons minced basil (1 large bunch)
1 tablespoon plus 1 teaspoon maple syrup
Neutral oil for pan frying
Prep the onions: In a large mixing bowl, combine the onions and the 1/2 teaspoon salt. Mix with your fingers to incorporate the salt throughout. Set the onions aside to sweat out water for about 10 minutes. Transfer to a thin dish towel or a few layers of thick paper towels and wrap round the onions to enclose. Using your hands and brute strength, squeeze out as much excess water from the onions as you can.
Make the filling: In a large mixing bowl, combine the onions, pork, ginger, garlic, scallions, basil, maple syrup, and the remaining 1 tablespoon salt. With your hands, using a circular motion, mix together until the filling looks homogeneous and feels sticky, about 3 minutes. Cover the bowl with plastic wrap and set aside in the fridge until ready to form the dumplings, up to a day in advance.
Fold the dumplings: When ready to fold, place a spoonful of filling about a third the size of the wrapper into the center of the wrapper. Seal the dumpling using the fold of your choice (see pages 131-136). Repeat until you've run out of filling or wrappers. Tip: If you have extra filling and have a pizza night, crumble some of this mixture onto your pizza. It pairs seamlessly with tomato sauce, fresh mozzarella, and olives.
Pan fry the dumplings: In a large nonstick pan over medium-high heat, warm 1 tablespoon neutral oil and place the dumplings in the pan, bottoms down. Fry for 1-2 minutes, until the bottoms have browned. Add 1/2 cup of water to the pan and place a lid on top (the water will splatter when it hits the oil, so be careful!). Reduce the heat to medium and steam for 6-8 minutes, adding more water, 1 tablespoon at a time, if the water evaporates. Fetch the dumplings from the pan, and serve garnished with chives, basil, and a drizzle of scallion oil.