John and I both thought this recipe kind of tasted like an Asian dumpling without the filling. Very nice, and the plum sauce wasn’t bad (usually I’m not a huge fan of meat and fruit together, but this wasn’t overly fruity or sweet). Bulgur’s a good filler ingredient – I’ll probably try it out elsewhere (turkey meatballs?). I added crushed peanuts and lime to the slaw (a good slaw recipe that my friend Ben makes uses both of those).
1 1/2 cups coarsely chopped plums (about 1/2 pound)
1 1/2 tablespoons brown sugar
2 tablespoons seasoned rice vinegar
1/2 teaspoon Sriracha
1 cup boiling water
1/2 cup uncooked bulgur
1 1/2 pounds ground pork, 80% lean
1 cup diagonally cut green onions, divided
1/2 cup chopped fresh cilantro, divided
2 tablespoons dry sherry
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
3 tablespoons seasoned rice vinegar
1/4 teaspoon dark sesame oil
juice of half a lime
40 peanuts, crushed
Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.
Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well (I did this earlier in the day). Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties. Use a nonstick pan – otherwise you’ll probably need to add a little fat to the pan.
3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, lime juice, peanuts and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce. Two patties per serving.