Donley Liburd’s Pork Dumplings
14 ounces of ground pork
1 1/2 ounces of minced carrots
1 1/2 ounces of minced celery
1/2 tsp of ground ginger
1 ounces of sesame seed oil
1 fluid ounces of eggs
1/2 tsp chopped garlic
4 tsp scallions chopped
3 tsp Japanese bread crumbs
1 pound of wonton wrappers
1 egg wash as needed
1. In a sauteé pan, use two ounces of cooking oil, and sautée vegetables with garlic. Cook until soft (about 2 to 3 minutes).
2. In a large mixing bowl, mix all ingredients together except the wonton wrappers.
3. Lay wonton wrappers on a clean surface. Take a small dollop of the pork mix and place in the center. Then, with a paintbrush, apply egg wash around the corner. After egg wash is in place, pinch both sides of the wonton together then push the two sides to the top and twist clockwise. Repeat this step until all wontons are stuffed.
4. Once all dumplings are filled, steam them for 5 to 10 minutes depending on the size of the wontons. (Please note: do not over crowd the steam pad. Bamboo steamers work excellent but any regular steamer works…just make sure you grease the bottom.)
5. Once the dumplings finish steaming… In a separate sauteé pan, add oil to cover the bottom and sear the bottoms of the dumplings until they are golden brown.
6. Place cooked dumplings on a plate and serve with Asian slaw and plum sauce or a sweet & sour sauce.
Chef Donley Liburd
62 Brookline Ave
Boston, MA 02215
Born and raised in St. Thomas, Chef Donley Liburd realized his passion for cooking at a young age. At 9, Liburd was tuning into the American Public Broadcasting Service’s culinary program, Great Chefs of the World, on a daily basis which featured the early careers of today’s biggest culinary stars. Liburd was marveled and inspired by the chefs’ international cooking techniques and creativity and began experimenting at home by creating his own three-course masterpieces throughout his high school years. A trip to neighboring island, St. John, gave Liburd the opportunity to meet with one of their most respected chefs, further setting Liburd on a course for a bright future in the culinary arts.
Liburd attended the University of the Virgin Islands and then followed his dream by continuing onto the Culinary Institute of America. Arriving in Boston in 2007, Liburd joined the Back Bay Restaurant Group as they introduced their French dining concept on Newbury Street, Bouchée, where he served as Executive Chef and he also spent time in the kitchen at Joe’s American Bar & Grill. Liburd then worked with local restaurant group, Glory Inc., whose properties included Petit Robert Central and Revolution Rock Bar.
In the summer of 2012, Liburd accepted the position of Executive Chef at famed restaurant and sports bar, Cask ‘n Flagon. Liburd launched Cask ‘n Flagon’s South Shore location in Marshfield in September of 2012, while serving as Executive Chef for both Marshfield and its flagship location in Fenway. Bringing his eclectic culinary style and exceptional palate to Cask ‘n Flagon, Chef Liburd has elevated the culinary program to include much more than “game-day” fare. Chef Liburd’s refreshed menu includes gourmet salads, homemade Italian specialties, sophisticated entrées and a mouth-watering selection of “Big D’s BBQ” which showcases his award-winning pit-master status with Texas-style, slow-smoked creations complete with southern-style sides.