Drowned Chili Crisp Dumplings

Pork dumplings swimming in a silky soy and black vinegar sauce make an easy, approachable excuse to try homemade chili crisp.
20 min
15 min


  • Black Vinegar Sauce
  • 1/4 cup (60 milliliters) black vinegar
  • 3 tablespoons (45 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) sugar
  • 1/2 cup (125 milliliters) Homemade Chili Crisp
  • Pork Dumplings
  • 1 pound (500 grams) ground pork
  • 1/4 cup (60 milliliters) sliced green onion , plus more to serve
  • 1 tablespoon (15 milliliters) finely chopped fresh garlic
  • 1 tablespoon (15 milliliters) sugar
  • 1/2 teaspoon (2 milliliters) Shaoxing wine Substitution Available
    • dry sherry wine
  • 1 1/2 teaspoons (7 milliliters) salt
  • 1/2 teaspoon (2 milliliters) White Pepper Ground
  • 1/2 teaspoon (2 milliliters) Ginger, Ground
  • 35 square wonton wrappers


  • 1 For the Black Vinegar Sauce, whisk vinegar, soy sauce and sugar in small bowl until sugar is dissolved. Add homemade chili crisp (about 1/4 cup (60ml) oil and 1/4 cup (60ml) crispy bits) and stir until well blended. Set aside until ready to serve.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.


(per Serving)

Nutrition information coming soon