Mario adds his own take on dumplings!
PAN-FRIED DUMPLINGS WITH SAUSAGE
2 German sausages (such as Knackwurst, cooked, chopped in 1/2-inch pieces)
1 small bunch scallions (roughly chopped, plus additional thinly sliced to garnish)
1 piece ginger (1-inch, peeled, roughly chopped, divided)
1 jalapeno (roughly chopped)
2 cloves garlic (peeled)
3 tablespoons olive oil
15 wonton wrappers
2 tablespoons vegetable oil
1/2 stalk lemongrass (thinly sliced)
2 tablespoons soy sauce
1 cup corn kernels (thawed if frozen)
1 cup Shiitake mushrooms (stems removed, thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
DIPPING SAUCE :
1 tablespoons sesame oil
1/4 cup soy sauce
2 teaspoons Sriracha
1 lime (juiced)
2 scallions (thinly sliced)
1 fresno chili (thinly sliced)
In the bowl of a food processor add sausage, scallions, half of ginger, jalapeno, garlic and olive oil and pulse until finely ground. Season with salt and pepper.
Place 1 tablespoon of mixture on one half of the wonton wrapper. Brush the edges of the wonton wrappers with water and fold to form a half moon shape. Press the edges to seal. Repeat with remaining wonton wrappers.
To a large saute pan add vegetable oil and heat over medium-high heat. Add lemongrass and remaining ginger and stir to combine. Add soy sauce and stir to combine. Add dumplings and allow to cook until golden brown and warmed through, about 2-3 minutes per side. Add the corn and Shiitake mushrooms during the last 2-3 minutes of cooking and saute until almost tender.
Once the dumplings have browned, add 1-2 tablespoons of water, cover and allow to steam, about 2-3 minutes. Season with salt and pepper. Remove to a platter, garnish with scallions and serve with dipping sauce.
For the Dipping Sauce: In a small bowl add the sesame oil, soy sauce, Sriracha and lime juice and whisk to combine. Add scallions and fresno chili and mix to combine.
Tip: After you have formed the dumplings, place in a zip-top bag and freeze. Just thaw and saute in vegetable oil when ready to serve.