Steamed and pan seared, spicy asian pork and cabbage dumplings are a specialty dinner that I savor.  My wife doesn't make them very often, and there’s some serious prep work required, but the result is always a stunner. 

As we savored the fading summer light, I recently enjoyed these homemade dumplings with this medium bodied white wine from Chalk Hill.  Their Sonoma Coast Chardonnay (2017) has sweet pear, apricot and honey on the nose. Impressions of fleshy red apple and pear flavors add a succulent layer on the palette that is perfect for pairing with spicy, savory flavors. 

At my house, there’s always about a dozen of these pan-fried, bite-sized delicacies leftover after dinner.  For me, there’s no better breakfast than warmed-over dumplings served with an over-easy egg and Siracha sauce the next morning.  (Whether you pair it with Chalk Hill chardonnay for breakfast? Well, that's up to you. ;)
 

Recipe: My wife has her own recipe after many years of tinkering, but she said that this one will deliver nice results.  To simplify, try substituting ground pork or ground turkey for the duck, and using refrigerated wonton wrappers rather than making your own dumpling dough.