Asian Pork Dumplings with Goat Cheese & Lime

As I adore to display the variety of flavors, the creativity of my heart, and the unexpected items I find in my market and endeavors, as well as my passionate and never-ending culinary thought process, my claim to “fame” and signature style is an innovative culmination of flavor and style in my recipes – interesting aromatic, sensual, flavorful, and texture combinations. I suppose I am a creature of “fusion.”

 

Asian Fusion uses traditional Asian-style ingredients, dishes and techniques to create innovative and flavorful new fusions. It is a cuisine style that typically combines Asian foods with the likes of traditional Mexican, American, or other Asian-style dishes.

OR

Asian Fusion menus generally offer a blend of two or more Asian cultures in each menu item. For example, there might be an offering of a traditional Korean dish with an additional kick of South Indian accents, ingredients, and flavors.

I love to blend tastes, cultures, styles, and culinary fragrances to create an overly unique experience in the kitchen and dining room.

 

I believe this little wonder of Asian Pork Dumplings with Goat Cheese & Lime is an amalgamation of Asian, Latin, and a hint of French inspiration for a fabulous and foodie-favorite recipe.

 

Asian Pork Dumplings with Goat Cheese & Lime

 

1 pkg. egg roll skins (OR homemade, cut into 6″x6″ squares)
water
8 oz. crumbled goat cheese, divided
1 Tbs. cooking oil

1 lb. ground pork
1 tsp. ground red chili flakes
1 tsp. ginger powder
1 tsp. garlic powder
1 tsp. dried onion powder
1 tsp. dried lemongrass powder
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
zest of 1 fresh lime
1 Tbs. rice wine vinegar

1/2 cup full-fat coconut milk
juice of 1 fresh lime
sea salt

fresh cilantro

Preheat the oven to 400 degrees.

 

Brown the pork, breaking apart into small pieces, stirring often, with the back of a wooden or silicone spatula.

Add the seasonings, lime, and vinegar and stir well. Remove from heat and set aside.

 

Open each egg roll skin and spoon fill with about 1-2 Tbs. crumbled goat cheese. Reserve about 2-3 Tbs. of the cheese for garnish.

 

Next, equally spoon on the seasoned pork.

 

Wet two perpendicular edges of the dough skins with water, folding over the opposite edges, and then “crescent” the rolls and fold over the remaining edges (like a wonton/croissant-looking thing).

 

Line a large baking dish with oil and transfer the filled dumplings to the baking dish.

Cook for 10-15 minutes, until brown and crispy. Using tongs, flip and bake again until both sides are bubbly brown and crispy.

 

While the dumplings bake, combine the coconut milk, lime juice, and salt over low heat, whisking together.

 

While piping hot, transfer the baked dumplings to serving plates, drizzle with the coconut lime sauce, and top with remaining cheese and fresh cilantro.

 

Sip on an Asian-Fusion Margarita while noshing —- Okay, now I have a new cocktail idea! Asian Fusion Margarita!!!! 

 

Sake, tequila añejo, lime juice, ginger beer, and a garnish of cilantro and cucumber! 🍹Oh, and a sugared/salted lime-rimmed glass! I’ll keep you “posted.”