Pork + Apple Dumplings

Bring. Down. The house. That's what this two-bite design has been known to do. Stuffed with fresh flavor, crisped deliciously, and finished with a miso-kissed caramel, it's a stunning way to start a party or punctuate the work week. 

Stuff the dumplings a couple hours in advance and wait to steam until just before service. Drizzle or dip to order. Boom.

Yield: 3 dozen , Prep time: 30-45 minutes , Cook time: 15 minutes

Ingredients

Instructions

1. Prep your ingredients: Peel and petite dice the apple. Remove the stems and roughly chop the kale. Whisk a Tbsp. of water into the egg.
2. In a mixing bowl, combine the ground pork, diced apples, chopped kale; season with salt and pepper.
3. Lay out 6 wonton wrappers, in a single layer, on your counter top. Add a Tbsp. of the ground pork filling into the center of each wrapper.
4. With the whisked egg and your fingers, then, lightly moisten 2 adjoining sides of the wonton wrapper. Fold the dry corner onto the wet corner and press together to create a triangle. While pressing together, try to press any air bubbles out around the meat too. Repeat until all of the wonton wrappers are used, or you run out of pork.
5. Lightly coat the bottom of a dry, non-stick sauté pan with butter. Place the dumplings on the bottom of the pan so they don't overlap. Next, add a handful of ice to the pan and bring to medium-high heat. Place a lid on the sauté pan and let cook for 3 minutes before checking.
6. After 3 minutes, remove the lid, flip the dumplings, and let cook until they start to crisp up. Flip again to crisp the second side. Then, remove from the pan and serve hot, drizzled with the Dijon Caramel. Repeat until all of the dumplings are cooked.

Dijon Caramel Sauce:
1/2 cup Sugar
1/4 cup Cream
1 Tb Miso
2 Tb Dijon Mustard

1. Bring the sugar to medium-high heat in a dry sauté pan. Cook until the sugar starts to melt and caramelize on the sides. Stir together until it becomes a caramel.
2. Next, stir in the cream and continue stirring to a uniform consistency.
3. Lastly, stir in the miso and Dijon mustard and remove from the heat.

Tips + Tricks

**The butter-and-ice trick might seem goofy, but when the ice melts and is trapped under the lid, the dumplings steam as they cook. When you remove the lid, then, the moisture evaporates and the butter crisps up the dumplings perfectly!
**Use the wonton filling for much more than appetizers: form into patties to serve for breakfast, or crumble and serve over sweet potato hash browns for a hearty brunch with eggs.
**Use the savory caramel as a delicious dipping sauce for chicken wings or chicken tenders, or as the crowning drizzle over any grilled meat or vegetable.
**Miso soup starters are available at most grocery stores, in the international aisles. I like to use it because it adds a salty-savory component. If you don't want to buy a special ingredient, you can always substitute soy sauce, Worcestershire sauce, or even just a sprinkling of salt. Just be sure to add a little at a time, tasting as you go, so as not to make your caramel too salty.

THE SPREAD