Brussels Sprouts and Bacon Dumplings

Name: Brussels Sprouts and Bacon Dumplings
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 60 dumplings
Ingredients: ½ cup (120 ml) rice vinegar; ½ cup (120 grams) brown sugar; ¼ cup (60 grams) granulated sugar; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) fish sauce; 1 pound (450 grams) bacon, diced into ¼-inch (0.6 cm) pieces; Oil for deep-frying; 2 pints (1 ½ pounds) fresh brussels sprouts; salt and black pepper; 3 tablespoons (30 grams) minced garlic; 3 tablespoons (40 grams) brown sugar; 2 tablespoons (20 grams) cornstarch; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) black vinegar or balsamic vinegar; 2 tablespoons (30 ml) reserved bacon fat; 60 round dumpling wrappers

User Reviews

5.0

3 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings
60 dumplings
Calories
92 kcal
Course
Appetizer, Snacks
Cuisine
Asian, American

Brussels Sprouts and Bacon Dumplings

Megan Mendez

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Brussels sprouts and bacon are a classic flavor combination. Combine them to make truly unique Brussels sprouts and bacon dumplings, then take them over the edge with an outrageously good fish sauce caramel dipping sauce.

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Ingredients

Servings

Fish Sauce Caramel:

½ cup (120 ml) rice vinegar
½ cup (120 grams) brown sugar
¼ cup (60 grams) granulated sugar
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce

Dumplings:

1 pound (450 grams) bacon, diced into ¼-inch (0.6 cm) pieces
Oil for deep-frying
2 pints (1 ½ pounds) fresh brussels sprouts
salt and black pepper
3 tablespoons (30 grams) minced garlic
3 tablespoons (40 grams) brown sugar
2 tablespoons (20 grams) cornstarch
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) black vinegar or balsamic vinegar
2 tablespoons (30 ml) reserved bacon fat
60 round dumpling wrappers

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Instructions

To make the fish sauce caramel: Combine the rice vinegar, brown sugar, granulated sugar and soy sauce in a small saucepan. Bring to a boil and stir until the sugar dissolves. Remove the pan from the heat and add the fish sauce. Allow the sauce to cool to room temperature before serving. Store in an airtight container in a cool, dark place for up to 3 months. Makes ¾ cup.
To make the dumplings: In a large saute pan, render the bacon over medium-high heat until it is completely cooked and crispy. Strain and cool the cooked bacon on a paper towel–lined plate. Reserve the bacon fat.
Preheat a small pot of oil to 375°F/190°C. Trim the bottom ends and old leaves from the brussels sprouts. Reserve any fresh leaves that may have fallen. Quarter the brussels sprouts, leaving the root ends intact.
Divide the trimmed brussels sprouts in half. Deep-fry half of the brussels sprouts in small batches, cooking each batch for 2 to 3 minutes until the leaves are caramelized and brown. Drain on paper towels and season lightly with salt. Once cool, chop the fried brussels sprouts into small pieces or pulse in a food processor.
Bring a pot of salted water to a boil. Blanch the remaining brussels sprouts until tender, about 3 minutes. Refresh in ice water to stop the cooking and then drain on paper towels. Dry the blanched brussels sprouts well with paper towels and then chop finely (or pulse in the food processor).
Combine the cooked bacon, fried chopped brussels sprouts, blanched chopped brussels sprouts and minced garlic in a large bowl. In a small bowl, sift together the brown sugar and cornstarch until it is well mixed. Sprinkle this mixture evenly over the filling, add the fish sauce, vinegar and bacon fat and mix until well combined. Season with salt and pepper to taste. Refrigerate the filling for at least an hour.
Fill and form the dumplings in the classic pleat style. I prefer using premade wrappers for this dumpling. Heat a wok or large nonstick frying pan over high heat. Add ½ tablespoon (7.5 ml) of oil to the hot pan, tilting the pan to coat the bottom. Place the dumplings in a single layer in the hot pan and cook until the bottoms are golden brown, 1 to 2 minutes. Add ½ cup (125 ml) of water and immediately cover the pan with a tight-fitting lid. Cook until all of the water has been absorbed and the dumpling skins have cooked through, about 4 to 5 minutes. Repeat with the remaining dumplings. Serve with the Fish Sauce Caramel.

Notes

Adapted from Dumplings All Day Wong by Lee Anne Wong (Page Street Publishing; 2014) Printed with permission

Nutrition Information

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Serving 1dumpling with sauce Calories 92kcal (5%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 922mg (38%) Potassium 5mg (0%) Sugar 8g (16%)