(2021 Pairings - Japan - Asia) From Tokyo - Pickled Japanese sour plums and blackberries mixed into a pork filling then stuffed into gyoza wrappers. Steamed and served with a chili-blackberry soy dipping sauce.
|1/2 cup||DOLE Chef-Ready Blackberry Frozen Puree thawed|
|1/3 cup||soy sauce|
|1 Tablespoon||fresh ginger grated|
|1 pound||ground pork|
|1/3 cup||minced onion|
|4 each||Umeboshi seeded and chopped|
|1/3 cup||Frozen DOLE Blackberries thawed and chopped|
|to taste||white pepper|
|prepared||chili blackberry soy dip sub-recipe|
|Optional as needed||oil for frying|
Chili Blackberry Soy Dip Method:
1. Combine blackberry puree, soy sauce, sambal, and ginger in a bowl. Reserve for later use.
1. Simmer the blackberries until liquid begins to reduce and turns syrupy.
2. Combine the pork, onion, umeboshi, cooked blackberries, salt, and white pepper in a bowl. Mix until completely homogenous.
3. Set up a station with the gyoza wrappers, filling, and a bowl of cool water for folding the dumplings.
4. Place 1 tablespoon of filling in the center of the gyoza wrapper, then put water around the outer edge of the wrapper. Fold the dumpling into a semi-circle, then seal by crimping the front edge and pushing it into the back.
5. Over a boiling pot of water in either a paper lined bamboo steaming basket or perforated steam pot, arrange your dumplings to have 1/4 inch gaps around them.
6. Steam for roughly 5-7 minutes until the wrapper has turned translucent and set firm.
Optional Pan Fried Method - Replace steps 5 & 6 above with:
1. Heat oil over high heat in a sauté pan. When the oil is preheated, sear bottoms of the gyoza.
2. Once the gyoza is browned and crispy add ¼ cup of water to the pan, cover, and steam to cook through, about 4 minutes.
1. Place 3 wrappers on a plate with about 1 oz. of Chili Blackberry Soy Dip on the side.