LCBO Food & Drink Early Summer 2024

IN THE FOLD

Dumpling “Tacos” These open-faced dumplings with the heart of a smash burger are a fun way to serve mini “tacos” as an appetizer. The combination of a juicy pork and shrimp patty, meaty mushrooms and crisp veggies is irresistible.

SESAME-SOY GLAZE 3 cloves garlic, minced 1-inch (2.5-cm) piece ginger, peeled, finely grated 1/4 cup (60 mL) hoisin sauce 2 tbsp (30 mL) honey 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) rice vinegar 1 tsp (5 mL) sesame oil 1 tsp (5 mL) sesame seeds

DUMPLINGS 1 lb (455 g) ground pork 3/4 lb (340 g) shrimp, peeled, deveined, finely chopped 1/2 cup (125 mL) thinly sliced green onion 1/4 cup (60 mL) finely chopped cilantro 1/4 cup (60 mL) sesame-soy glaze, plus more for drizzling 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) freshly ground pepper 36 dumpling wrappers 1 tbsp (15 mL) canola oil 2 cups (500 mL) sliced shiitake mushroom caps 1 cup (250 mL) thinly sliced green cabbage 3/4 cup (175 mL) julienned carrot 1. For the sesame-soy glaze, place ingredients in a small pot over medium-high heat. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook until reduced to 1/2 cup (125 mL), 15 to 20 minutes. Remove from heat and cool completely. (Glaze will keep, covered and refriger ated, for up to 5 days.) 2. For the dumplings, combine pork, shrimp, green onions, cilan tro, glaze, salt and pepper in a large mixing bowl. Mix thoroughly with your hands.

with a little sesame-soy glaze. Serve immediately.

3. Working one at a time, put about 1 tbsp (15 mL) dumpling mixture on a wrapper. Using your fingertips, spread it right to edges. Place on parchment-lined baking sheet and cover with plas tic wrap. Repeat until wrappers and filling are used up. 4. In a large nonstick frying pan with a lid, heat oil on medium-high heat. Cook mushrooms, stirring occasionally, until golden and crisp, 5 to 7 minutes. Transfer to a plate. Remove remaining oil from pan and return to heat.

meat sides down. (They cook better without any additional oil in pan.) Cook until golden brown and cooked through, 2 to 3 minutes. Flip dumplings, add a splash of water and cover to steam until wrapper is cooked, about 1 minute. Transfer to a baking sheet and cover with foil. (Alternatively, you can start assembling and serving some of the “tacos” while you are still cooking the rest.) Repeat until all dumplings are cooked. 6. To assemble “tacos,” top dumplings with mushrooms, cabbage and carrots. Drizzle

Makes 36 “tacos”

WHAT TO SERVE Henry of Pelham Cuvée Catharine Brut VQA LCBO 217521, $32.95

This sparkler’s bubbles will com plement the texture of the crispy veggies and mushrooms, and its acidity will cut through the sesame glaze while cleansing the palate.

Find a recipe for Spaghetti & Meatball “Tacos” at LCBO.com/fdearlysummer24

5. Working in batches, cook dumplings. Place a few in pan

102 FOOD & DRINK EARLY SUMMER 2024