Love Dumplings

We're cooking Love Dumplings with Ebisu and El Rancho Grande in The Rhode Show kitchen.

A large number of Japanese settlers appeared in Mexico in 1897 to establish coffee plantations. What followed were romantic tales of love between the men and women of Mexico and Japan.

Drawing from this history, Ebisu & El Rancho Grande have created an original modern dish fusing ingredients and techniques from both cultures for Valentine's Day.

From Feb. 12th until March 1st, Ebisu and El Rancho Grande will offer their newly created special dish at their locations. Love Dumplings combine the delicate sophistication of the Japanese gyoza with the heartiness of a carnitas filled Mexican quesadilla. Two unique sauces pull it all together.

Dumpling One:
3 lb of Pork Butt.
2 cups of Shiitake Mushroom
Grind the pork and mushroom

2 bunch of Scallion
1 head of Cabbage
Food processor to chopped up the vegetables.

4 teaspoon of minced Garlic
2 teaspoon of minced Ginger
6 oz of soy sauce
1 table spoon of salt and pepper

Steps:

Grind the Pork and Shitake Mushrooms.
Chop up the vegetables.
Mix the ground pork and chopped vegetables in a bowl.
Add the seasonings. Garlic, Ginger, Soy, Salt and Pepper.
Place the fillings in the Maza.
Deep fry in 350F oil.
For the Green Teas Cilantro Sauce, add all the ingredients in a blender.
Place the Maza on a plate and have the dipping sauce on the side.

Dumpling Two:

1 lb pork leg
2 cups orange juice
2 cups milk
5 cloves garlic
1/2 small onion
1 spoon oregano
2 teaspoons salt
1 beer
3 spoons of condensed milk
4 spoons condensed milk

Steps for dumpling two:
Take the pork leg and cut into chunks. Garlic, onion, oregano and milk and blend in blender.: marinate the pork with contents from blender and add the orange juice and salt start cooking at low temperature.
Add the beer.
When is halfway cooked caramelize sugar in separate pan and add the caramelized sugar and condensed to the cooking pork. When meat is almost cooked, remove and save most of the juice. Let the pork with the remaining juice simmer.
Pull the pork apart in to small shreds.
Place inside of gyosa wrap.
Fold and seal, place in boiling water until it cooks., remove from water, place in a hot pan with little water, and sear on one side, remove and place on plate top with green tea, cilantro sauce.

Chipotle salsa
4 Tomato
3 garlic cloves
Small wedge onion
Salt
2 chipotle chilies

Roast tomatoes. Place the cooked tomatoes and rest of ingredients in blender and blend. Place in sauce pan and cook until it simmers

Ebisu Japanese Restaurant
38 Pontiac Ave
Providence, RI 02907
www.ebisuri.com
Mon - Wed: 4:30pm - 10pm
Thursday: 4:30pm - 12am
Fri - Sat: 11:30am - 12am
Sunday: 5pm - 10pm

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El Rancho Grande
311 Plainfield St
Providence, RI 02909
www.elranchogranderestaurant.com
8am-10pm daily