Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.
Black Vinegar–Soy Dipping Sauce
1⁄2 cup black vinegar (available at Asian markets)
1⁄2 cup soy sauce or tamari
1⁄4 cup sugar
1 tablespoon sesame oil
Place first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat and add oil. Serve hot or at room temperature. Will keep indefinitely in refrigerator.
Coconut Milk Mixture
2 ounces (1⁄4 cup) coconut milk
2 egg whites
2 bulbs lemongrass (white part only)
1 tablespoon roughly chopped ginger
Combine all ingredients in a blender and set aside.
10 ounces pork tenderloin (membrane removed) cut into chunks
1 ounce dried shiitake mushroom caps
4 small garlic cloves, peeled
1 medium shallot, peeled
1⁄4 medium red onion, peeled
1 medium fresh jalapeño, stemmed and seeded
1 teaspoon sriracha Vietnamese-style chile paste (available at Asian markets)
1 teaspoon nuc mam fish sauce (available at Asian markets)
2 tablespoons fresh basil
1 tablespoon fresh mint
2 tablespoons fresh cilantro
1 package dumpling (gyoza) wrappers (available at Asian markets)
1 egg yolk (optional)
black and white sesame seeds for garnish
Place first 11 ingredients in a food processor. Add the coconut milk mixture, pouring it through a strainer, and pulse until well blended. To check seasoning, sauté a small amount of filling in a nonstick pan and adjust as needed.
To make dumplings, place approximately 1 tablespoon of filling in center of a gyoza wrapper. Brush edge with plain water or with egg wash (made by combining egg yolk with 1 to 2 tablespoons water). Fold wrapper in half and crimp edges together firmly to seal. Steam 7 to 8 minutes or until mixture is cooked through.
To serve, arrange dumplings attractively on plates and provide each guest with an individual dish of dipping sauce. Garnish with sesame seeds. Makes about 32 dumplings; serves approximately 5 to 6.