Drowned Chili Crisp Dumplings Recipes

PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP

Steps:

• Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
• Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
• Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.

DROWNED CHILI CRISP DUMPLINGS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.