Asian Pork Balsamic Dumplings

Ingredient

Method

1. Heat oil in skillet set over medium heat; cook mushrooms, garlic, ginger, five-spice powder, salt and pepper, stirring, for about 5 minutes or until softened. Add 2 tbsp balsamic glaze and 1 tbsp soy sauce; cook for about 3 minutes or until thickened slightly. Let cool completely. Mix in pork, green onions, cilantro and cornstarch.
2. Lay 1 wrapper on work surface; brush edges with water. Place 2 tsp filling in center, fold over to enclose filling and pinch edges together to seal. Place dumpling on parchment paper–lined baking tray. Repeat with remaining wrappers and filling.
3. Arrange dumplings in single layer on parchment paper–lined shelves of bamboo steamer basket. Fit basket in wok or over saucepan with enough simmering water to come 2 inches up side; cover and steam for 8 to 10 minutes or until filling is cooked through.
4. Arrange dumplings on serving platter. Whisk together remaining balsamic glaze and soy sauce; serve with dumplings for dipping.