Blanket Dumplings
, 25 min, Serves 4
Pork-filled dumplings scooped onto a sheet pan, blanketed with wrappers, then steamed in chicken broth.
| 450 g ground pork | Mix filling until combined | Scoop mounds onto sheet pan | Cover with wrappers, pinch to seal | Drizzle oil, add broth | Cover, steam 10 min to 160°F / 71°C | Top and serve with rice |
| 25 g green onions, thinly sliced | ||||||
| 1 tbsp fresh ginger, grated | ||||||
| 4 garlic cloves, minced | ||||||
| 1 tbsp oyster sauce | ||||||
| 1 tsp black pepper | ||||||
| 2 tbsp chili crisp | ||||||
| 3 tbsp soy sauce | ||||||
| 1 1/2 tsp sesame oil | ||||||
| 1 tbsp rice vinegar | ||||||
| 18-20 dumpling wrappers | ||||||
| avocado oil | ||||||
| 60 ml chicken broth | ||||||
| soy sauce (for topping) | ||||||
| chili crisp (for topping) | ||||||
| green onions (for topping) | ||||||
| sesame seeds (for topping) |
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