Pork Dumplings with Mozzarella and Bruschetta Filling
Delicious pork dumplings stuffed with mozzarella and bruschetta filling, served with a creamy bacon tomato sauce.
Equipment
- Wooden Skewer
- Casserole Dish
Ingredients
- 5 pork chops (3-4 oz each)
- 3 tomatoes, diced
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 tbsp chopped basil
- 1 tbsp olive oil
- 5 mozzarella pearls
- 1 tbsp rosemary
- 1 tbsp paprika
- 1 tbsp thyme
- 1 tsp kosher salt
- 1 tsp pepper
- 4 cups olive oil
- 3 oz bacon, diced
- 1 onion, diced
- 1 tbsp tomato paste
- 3 tbsp white wine
- 1.25 cups heavy cream
Instructions
- Cover the pork chops with plastic wrap and flatten them to about ⅛ inch.
- Mix the tomatoes, onions, garlic, basil, and olive oil and season with salt and pepper.
- Spoon a tablespoon of the bruschetta filling into the center of each flattened pork chop and top each one with a mozzarella pearl.
- Fold the sides of the pork chops up to form small dumplings.
- One after the other, slide the stuffed pork dumplings onto the wooden skewer.TIP: Soak the wooden skewer in water beforehand to make it easier to slide the pork dumplings on it.
- Mix all the ingredients for the marinade in a casserole dish and dip the pork dumplings in it. Then pour the marinade over the dumplings and let them marinate for about 30 minutes.
- Preheat the oven to 375°F. Remove the wooden skewer with the pork dumplings from the marinade and let them drain. Slide the wooden skewer into the oven and cook the pork dumplings for about 12 minutes until golden brown. Remember to put a baking tray under the pork dumpling to catch the drips.
- Prepare the bacon tomato cream sauce. Sweat the bacon and onion, then add the tomato paste and fry it off briefly. Deglaze with white wine and let the sauce boil down. Add the heavy cream, season with pepper, and let it cook down to the desired consistency.
- Pour the bacon tomato cream sauce over the pork dumplings and serve them with mashed potatoes and sautéed veggies.
