RECIPE: CHEF STEPHEN MCHUGH'S IMOTO GREEN CURRY PORK DUMPLINGS

It always excites us a great deal when a chef shares an innovative recipe with us using our delicious product. Chef Stephen McHugh from Imoto in Dallas, TX created beautiful and vibrantly green pork dumplings filled with a #CheshirePork Picnic Roast mixture combined with eggplant and cilantro. Our mouths are watering. Get your chop sticks ready and dive in!

Imoto Green Curry Pork Dumplings

FOR THE GREEN CURRY SAUCE

30 EA GARLIC, CLOVES, ROUGH CHOPPED

3 EA SHALLOTS, ROUGH CHOPPED

4 EA LARGE PIECE GINGER, ROUGH CHOPPED

1 EA LEMONGRASS, CHOPPED

10 EA KAFFIR LIME LEAVES

2 QUART SAKE

2 C. MIRIN

2C. RICE WINE VINEGAR

1 #10 CAN COCONUT MILK

¼ C. GREEN CURRY PASTE

1 BUNCH CILANTRO

4 C. PACKED SPINACH

1. IN LARGE RONDEAU, PLACE FIRST 8 INGREDIENTS. HEAT AND ALLOW TO REDUCE BY HALF

2. STIR IN COCONUT MILK AND CURRY PASTE. BRING TO A BOIL AND THEN SIMMER 2 HOURS.

3. STIR IN CILANTRO AND STEEP 30 MIN.

4. STRAIN MIXTURE THROUGH CHINA CAP AND CHILL.

5. ONCE CHILLED, BLEND IN SPINACH.

6. STORE IN 4 EA - 1 QUART CONTAINERS IN REFRIGERATOR

FOR THE CHESHIRE PORK PICNIC ROAST

1 CHESHIRE PORK PICNIC ROAST

6 LARGE SOUS VIDE BAGS

12 CUPS GREEN CURRY SAUCE

8 PCS CHINESE EGGPLANT

1 CUP CHOPPED CILANTRO

1. BREAK PICNIC ROAST DOWN INTO 2” CUBES

2. DIVIDE THE 2” CUBES AMONGST THE 6 VACUUM BAGS

3. ADD 2 CUPS OF THE GREEN CURRY SAUCE TO EACH BAG AND SEAL

4. SOUS VIDE THE SUBMERGED BAGS FOR 14 HOURS @ 165 DEGREES FAHRENHEIT

5. COOL THE BAGS AND SHRED THE PORK RESERVING THE LIQUID.

6. FINE DICE THE EGGPLANT AND SAUTE IN SESAME OIL UNTIL MOST OF THE MOISTURE IS REMOVED AND CARAMELIZATION HAS OCCURRED. COOL THE EGGPLANT ON A SHEET PAN IN A REFRIGERATOR.

7. FOLD THE COOLED EGGPLANT AND CHOPPED CILANTRO INTO THE PORK MIXTURE. IF MIX IS DRY – ADD A LITTLE OF THE RESERVED COOKING LIQUID TO CREATE A MOISTE FILLING.

FOR THE DUMPLINGS

2 PACKAGES OF ROUND GYOZA WRAPPERS – WE USE GREEN FOR THIS DISH

SHREDDED PICNIC ROAST & EGGPLANT FILLING

4 LARGE EGGS – SCRAMBLED TO SEAL THE GYOZA WRAPPER

RESERVED GREEN CURRY SAUCE FOR PLATING

1. PLACE GYOZA WRAPPER ON CUTTING BOARD AND PLACE A SPOONFUL OF THE PORK AND EGGPLANT MIX IN THE CENTER

2. MOISTEN THE EDGE OF THE WRAPPER WITH THE EGG WASH

3. FOLD OVER THE WRAPPER TO CREATE A HALF MOON

4. BRING THE TIPS OF THE MOON TOGETHER TO CREATE THE DUMPLING

SERVING THE DUMPLINGS

STEAM THE DUMPLINGS FOR 12 MINUTES TO COOK THE WRAPPER AND WARM THE FILLING.

WARM THE RESERVED GREEN CURRY SAUCE AND SERVE WITH THE DUMPLINGS – GARNSISH WITH SCALLION WINGS AND CHILI THREADS.