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Pork Dumplings with Sichuan Sauce

Pork Dumplings with Sichuan Sauce
Who doesn’t like dumplings? Our obsession with Din Tai Fung, created my aspiration to make my own Chinese dumplings. I’ve been making Korean dumplings (mandoo) my entire life, but never Chinese dumplings. Same basic idea, just a few ingredient tweaks. They are really not that hard to make. Just a little time consuming, but if you have some helpers, the work is done in no time.


1 lb ground pork
1 tsp shaoxing wine
1 tbsp soy sauce
4 scallions, minced
1 tsp sea salt
1 tsp sugar
36 square wonton wrappers
1 egg – beaten
2 tbsp soy sauce
1/2 tbsp black vinegar
1 tbsp chili oil
1tsp sugar
2 garlic cloves minced
3 scallions minced


Mix all ingredients except for the won ton wrappers and egg in a large bowl. Mix well with your hands for about 5 minutes. To assemble the dumplings, put about a 1/2 tablespoon of pork filling into the center of the wrapper. Use your fingers to coat the edges of the won ton wrapper, fold the wrapper in half, then bring around the corners and pinch together, adding more egg wash to the corner to seal.
Place a lettuce leaf or parchment paper on the steamer to prevent the dumplings from sticking. Then place dumplings in the steamer container, making sure that they are not touching. Close the lid and steam the dumplings for 15 minutes. In the meantime, mix all the ingredients for the sauce in a bowl and set aside.
Serve hot, either directly from the bamboo steamer or on a plate. along with the sauce.

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