Szechuan Wontons in Chili Oil

Here’s filling #2! These are spicy spicy spicy, but they are so delicious you just have to keep eating them! They have a beautiful garlic flavor, and I absolutely love the Szechuan peppercorn flavor in the chili sauce that accompanies these dumplings. Have a yummy time!

(makes 20-25 dumplings)

Ingredients:

·      1 tbsp Szechuan peppercorns, toasted

·      1 tsp fennel seeds, toasted

·      ¾ cup peanut oil

·      ¼ cup coconut oil

·      ¼ cup dried Chinese red chilies, finely chopped

·      2 garlic cloves, minced

·      Salt

·      ½ lb fatty ground pork

·      1 beaten egg

·      1.5 tsp Shaoxing wine

·      ½ tsp sesame oil

·      ¼ tsp salt

·      1/8 tsp grated fresh ginger

·      1/8 cup canned low-sodium chicken broth

·      ½ lb round dumpling wrappers

To make the chili oil…

Coarsely grind the peppercorns and fennel seeds using a mortar and pestle. Heat the two oils in a small saucepan until hot but not smoking. Add the chilies, garlic, and peppercorn mixture. As soon as the chilies turn a darker shade of red, remove the pan from the heat. Let the oil cool completely, then season with salt to taste. The oil can be refrigerated for up to two weeks in an airtight container, but bring to room temperature before using it.

To make the dumplings…

Combine the pork, egg, wine, sesame oil, salt, and ginger in a large bowl. Use your hands to evenly distribute the ingredients. Add the chicken broth and fold in. Cover and refrigerate the filling for an hour, or up to two days. Go here to wrap the dumplings like Tortellini. Boil your dumplings in salted water for about 6 minutes, drain, and immediately transfer to a large bowl with the chili oil. Toss gently to coat, divide amongst serving dishes and enjoy!!!

Classic Pork and Chinese Chive Dumplings

Filling #1! These are the most basic pork dumplings, and there is no denying that they are simple, juicy, and mega yummy! Have fun!

(makes 20-25 dumplings)

Ingredients:

·      ¾ lb Napa cabbage, very finely chopped

·      ¼ cup finely chopped onion

·      2 tsp salt

·      ½ lb fatty ground pork

·      ¼ cup finely chopped scallions

·      ¼ cup chives

·      1 beaten egg

·      1.5 tsp cornstarch

·      1 tbsp soy sauce

·      1 tsp minced garlic

·      ½ tsp minced fresh ginger

·      ½ tsp sesame oil

·      ½ tsp black pepper

·      ½ lb round dumpling wrappers

Combine the cabbage, onion, and 1 tsp salt. Let stand for at least 10 minutes while preparing everything else. Squeeze out as much of the liquid from the cabbage mixture once it’s done sitting. Transfer the cabbage mixture to a large bowl and add the rest of the ingredients besides the wrappers. Use your hands to evenly distribute everything. Cover a refrigerate the filling for an hour, or up to two days. Use this page to fold and cook your dumplings!