Drowned Chili Crisp Dumplings
By: Club House Kitchens
Made With:
Pork dumplings swimming in a silky soy and black vinegar sauce make an easy, approachable excuse to try homemade chili crisp.
Pork dumplings swimming in a silky soy and black vinegar sauce make an easy, approachable excuse to try homemade chili crisp.
Key products
Instructions
Instructions
- For the Black Vinegar Sauce, whisk vinegar, soy sauce, sugar and chili crisp in small bowl until sugar is dissolved.
- For the Dumplings, mix ground pork, green onion, garlic, sugar, wine, salt, white pepper and ginger until well blended. Place 1 heaping tablespoon of filling in center of each wonton wrapper. Brush edges lightly with water. Bring up sides of wrapper to enclose filling, forming a pouch. Pinch top together to seal. Place dumplings on large parchment-lined pan and cover with damp paper towels to keep moist until ready to cook.
- Fill large saucepan about halfway with water. Bring to boil. Add dumplings, working in batches. Boil 3 to 4 minutes or until cooked through. Remove with slotted spoon, draining well. Repeat with remaining dumplings.
- To serve, divide hot dumplings into 5 shallow serving bowls. Stir Black Vinegar Sauce. Drizzle about 3 tablespoons (45ml) of Sauce over dumplings in each bowl. Sprinkle with green onions to serve.
Test Kitchen Tips:
- Chinese Black Vinegar is made from fermented charred rice. Its flavor is similar to balsamic vinegar but not quite as sweet, and more pungent and umami-rich than white vinegar. Also called Zhenjiang vinegar, it may be found in the Asian aisle of some supermarkets, in Asian specialty markets or online.
- Shaoxing wine is made from brown glutinous rice and red yeast, hence its amber color. It is a staple spirit in Chinese cooking, similar to Sake in Japanese dishes. Shaoxing wine may be found in the Asian aisle of some supermarkets, in Asian specialty markets or online.
