Drowned Chili Crisp Dumplings

Name: Drowned Chili Crisp Dumplings
Prep time: 20 min
Cook time: 15 min
Yield: 5
Cuisine: Asian Other,
Ingredients: 1/4 cup black vinegar; 3 tbsps soy sauce; 1 tbsp sugar; 1/2 cup Homemade Chili Crisp; 1 pound ground pork; 1/4 cup sliced green onion plus more to serve; 1 tbsp finely chopped fresh garlic; 1 tbsp sugar; 1 tbsp Shaoxing wine; 1 1/2 tsps salt; 1/2 tsp white pepper ground; 1/2 tsp ginger ground; 35 square wonton wrappers

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

20m

PREP TIME

15m

COOK TIME

13

INGREDIENTS

Servings: 5

Ingredients

Black Vinegar Sauce
1/4 cup black vinegar
3 tablespoons soy sauce
1 tablespoon sugar
1/2 cup Homemade Chili Crisp
Pork Dumplings
1 pound ground pork
1/4 cup sliced green onion, plus more to serve
1 tablespoon finely chopped fresh garlic
1 tablespoon sugar
1 tablespoon Shaoxing wine Substitutions available
- dry sherry wine
1 1/2 teaspoons salt
1/2 teaspoon McCormick® Ground White Pepper
1/2 teaspoon McCormick® Ground Ginger
35 square wonton wrappers

KEY PRODUCTS

INSTRUCTIONS

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 oil and 1/4 cup 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 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.