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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference. Ingredients:
1/2 pound fatty ground pork |
1/2 tablespoon shaoxing wine |
1/4 teaspoon asian sesame oil |
1/2 teaspoon vietnamese chile-garlic sauce (preferably huy fong brand) |
1 1/2 teaspoons finely grated peeled ginger |
1/2 teaspoon rice vinegar (not seasoned) |
2 teaspoons soy sauce |
1/2 teaspoon kosher salt |
pinch of white pepper |
3 tablespoons finely chopped cilantro stems |
3 tablespoons finely chopped flowering chives, flat chinese chives (garlic chives), or scallions |
24 to 30 round dumpling wrappers (preferably with egg) |
garnish: thinly sliced scallions |
Directions:
1. Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
2. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
4. Cooks note: Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.
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