Pork and Scallion Dumplings With Crispy Skirt
Ingredients
The filling
-
8
oz.
ground pork (not lean)
-
8
scallions
-
1
inch piece
ginger
-
2
tsp.
soy sauce
-
¾
tsp.
kosher salt
-
½
tsp.
freshly ground white or black pepper
The wrappers and slurry
-
24
3½-inch diameter
wonton wrappers
-
5
Tbsp.
unseasoned rice vinegar
-
4
tsp.
all-purpose flour
-
4
tsp.
cornstarch
-
2
cups
water
The cooking oil
-
6–8
tsp.
vegetable oil
-
2
tsp.
chili oil (optional)
Instructions
- Combine ground pork with chopped scallions, grated ginger, soy sauce, salt, and pepper in a bowl.
- Prepare wonton wrappers and keep covered with a damp towel.
- Fill each wrapper with a rounded teaspoon of filling and fold, sealing with water.
- Make the slurry by whisking rice vinegar, flour, cornstarch, salt, and water.
- Heat vegetable oil in a skillet and arrange dumplings, cooking until they sizzle.
- Add the slurry to the pan, cover, and steam the dumplings until cooked through.
- Uncover and cook until the slurry forms a crispy skirt.
- Invert onto a plate and repeat with remaining dumplings.
- Prepare dipping sauce by mixing chili oil, rice vinegar, and soy sauce with reserved scallions.
- Serve dumplings with the dipping sauce.
Nutrition Facts (estimated)
Servings
24 dumplings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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