Radicchio Dumpling

Ingredients

Filling

(Makes 50 dumplings)

8 oz ground pork

2 tbsp. ginger grated

2 tbsp. garlic grated

2 heads Joe’s Premium Radicchio

2 heads Joe’s Premium Castelfranco

1 c. shitake mushrooms

1 c. Joe’s Premium Tuscan Kale

1 c. vegetable stock

2 tbsp. miso

2 tbsp. corn starch

Filling

(Makes 50 dumplings)

8 oz ground pork

2 tbsp. ginger grated

2 tbsp. garlic grated

2 heads Joe’s Premium Radicchio

2 heads Joe’s Premium Castelfranco

1 c. shitake mushrooms

1 c. Joe’s Premium Tuscan Kale

1 c. vegetable stock

2 tbsp. miso

2 tbsp. corn starch

Dipping Sauce

1/2 c. soy sauce

2 tbsp. sesame oil

1 tbsp. chili oil

2 tbsp. hoisin sauce

2 tsp. avocado oil

Dumpling

50 dumpling (Gyoza) wrap

Ingredients

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1. In a large saucepan on the stove, cook ground pork, grated ginger and grated garlic.

2. Thinly slice Radicchio, Castelfranco, shitake mushrooms and Tuscan Kale. In a separate

saucepan, saute the Radicchio, Castelfranco, mushrooms and Tuscan Kale. Once soft, add to the large saucepan with ground pork, grated ginger and grated garlic.

3. In a seperate bowl, mix veggie stock, miso, corn starch and soy sauce.

4. Add mixture to the large saucepan and mix with the vegetables and pork. Stir until liquid has been absorbed.

5. Fill dumpling wraps with the meat and vegetable mixture.

6. Fill a large pot with water and boil on the stove. Put the dumplings in the pot and boil for

approx. 3 minutes.

7. Dipping sauce: mix the soy sauce, seasame oil, chili oil, hoisin sauce and avocado oil.