I have some Japanese-inspired dumplings for you today. These pork wontons are spiked with teriyaki sauce and fresh ginger. They float in delicious salty broth that makes a great starter or light lunch.
Teriyaki pork wontons in a miso broth
250g pork mince
1 1/2 tablespoons teriyaki sauce (I used a runny one that wasn’t too sweet)
2 teaspoons finely grated fresh ginger
1 egg white, lightly beaten
18-20 wonton wrappers (20 if doing a main for four or 18 if doing a starter for six)
to serve: chilli flakes in oil, thinly sliced green onion and toasted sesame seeds
2 cups chicken stock
1 cup water
1/4 cup white miso paste
2 tablespoons light soy sauce
1 tablespoon honey
1 tablespoon mirin (you can also use rice wine vinegar)
Place the pork mince in a bowl with the teriyaki sauce, ginger and egg white. Mix well to combine. Place a heaped teaspoonful of the mixture onto the middle of a wonton wrapper. Brush the edges with water and fold in half to form a triangle. Press the edges to enclose. Brush two corners with water and fold in to create wonton shape. Repeat with remaining wrappers and mixture. Cook the dumplings in the simmering miso broth for 6 minutes. Spoon into bowls and sprinkle with chilli, green onions and sesame seeds.
To make the miso broth, combine all the ingredients in a medium saucepan over medium heat. Stir to dissolve miso. Bring to a simmer.
Serves 4 as a main or 6 as a starter.
oOo You can also add veges to the broth such as broccolini, asparagus, green beans or bok choy.
oOo Wonton wrappers are found at specialty food stores or Asian supermarkets.
oOo If you aren’t into pork, chicken mince would work well too.