P.F. Chang's Buttered Miso Dumplings (Copycat)
A copycat of P.F. Chang's Buttered Miso Dumplings: pan-fried and steamed pork dumplings glazed in a rich, umami-packed buttered miso sauce. Serves 4-6 and makes 24-30 dumplings; total cooking time 45-50 minutes.
⏱️ Prep: 30 min🍳 Cook: 20 min🍽️ Makes 27
Nutritionper 1 dumpling (~30 g)›
65
Calories
3g
Protein
6g
Carbs
3g
Fat
Ingredients
| 1 lb (450 g) | ground pork (or chicken) |
| 2 cups (140 g) | napa cabbage, finely chopped |
| 3 | green onions, finely chopped |
| 2 cloves | garlic, minced |
| 1 tablespoon | fresh ginger, minced |
| 2 tablespoons (30 ml) | soy sauce |
| 1 tablespoon (15 ml) | sesame oil |
| 1 teaspoon | white miso paste |
| 1 teaspoon | cornstarch |
| ½ teaspoon | white pepper |
| to taste | salt |
| 30 | round dumpling wrappers (gyoza or pot sticker) |
| as needed | small bowl of water for sealing |
| 4 tablespoons (57 g) | unsalted butter |
| 2 tablespoons | white or yellow miso paste (for sauce) |
| 2 cloves | garlic, minced (for sauce) |
| 1 tablespoon (15 ml) | soy sauce (for sauce) |
| 1 tablespoon (15 ml) | mirin or rice wine |
| 1 teaspoon | honey |
| 2 teaspoons | sesame oil (for sauce) |
| 2 tablespoons (30 ml) | water (to thin if needed) |
| 2 tablespoons (30 ml) | vegetable oil (for cooking) |
| ½ cup (120 ml) | water (for steaming) |
| 2 | green onions, thinly sliced (garnish) |
| 1 tablespoon | sesame seeds (white or black) |
| to taste | chili oil or red pepper flakes (optional) |
| to taste | fresh cilantro (optional) |
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, miso paste, cornstarch, and white pepper. Mix thoroughly by hand until well combined and slightly sticky, and season with salt. Cover and refrigerate 15 minutes.
- Form the dumplings: Place a wrapper on a clean surface and add 1 tablespoon of filling to the center. Moisten the edges with water, fold into a half-moon, and press to seal, creating 4-6 pleats along the edge. Place on a parchment-lined tray under a damp towel and repeat.
- Pan-fry: Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings flat-side down in a single layer with space between and cook undisturbed 2-3 minutes until the bottoms are golden and crispy.
- Steam: Carefully add ½ cup (120 ml) water to the pan (it will sizzle) and immediately cover with a tight lid. Reduce to medium and steam 6-8 minutes until cooked through and the wrappers are translucent. Remove the lid and let remaining water evaporate 1 minute to re-crisp the bottoms.
- Make the buttered miso sauce: Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and sauté 1 minute until fragrant. Whisk in the miso until smooth, then add the soy sauce, mirin, honey, and sesame oil. Whisk 1-2 minutes until glossy and emulsified, thinning with water 1 tablespoon at a time if too thick. Keep warm.
- Coat the dumplings: Transfer the hot dumplings to a large bowl, pour over the warm sauce, and toss gently but thoroughly to glaze each one while still hot.
- Serve: Arrange the dumplings on a platter crispy-side up, drizzle with any remaining sauce, and garnish with green onions and sesame seeds. Add chili oil or red pepper flakes for heat and fresh cilantro if desired. Serve immediately.