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Spicy Pork Dumplings
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 2 cups finely chopped napa cabbage
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 round dumpling wrappers
- 2 tablespoons vegetable oil, for frying
Instructions
- In a large bowl, combine 1 pound of ground pork, 2 cups of finely chopped napa cabbage, 1/4 cup of chopped green onions, 2 cloves of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 1 teaspoon of grated fresh ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place a small spoonful of the pork mixture in the center of a dumpling wrapper. Moisten the edges with water, fold the dumpling in half, and press the edges to seal. Repeat with the remaining wrappers and pork mixture.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Place the dumplings in the skillet in a single layer and cook for 2-3 minutes, until the bottoms are golden brown.
- Carefully pour 1/4 cup of water into the skillet and immediately cover with a lid. Steam the dumplings for 5-6 minutes, until the filling is cooked through and the wrappers are translucent.
- Remove the lid and continue to cook for 1-2 minutes, until the water has evaporated and the bottoms of the dumplings are crispy.
- Transfer the dumplings to a serving platter and serve hot with soy sauce or your favorite dipping sauce.
Spicy pork dumplings, also known as "Sichuan-style dumplings" or "Sichuan wontons," have a rich history rooted in the Sichuan province of China. This delectable dish is a staple of Sichuan cuisine, renowned for its bold and fiery flavors. The dish features succulent ground pork seasoned with a tantalizing blend of Sichuan peppercorns, chili oil, and other aromatic spices, encased in delicate, thin dumpling wrappers. The dish is often attributed to the legendary chef, Chen Kenmin, who popularized Sichuan cuisine globally. Today, the best versions of this dish can be savored in authentic Sichuan restaurants, where skilled chefs meticulously craft each dumpling to perfection. The key to achieving the authentic taste lies in the balance of heat from the chili oil and the numbing sensation from the Sichuan peppercorns. For those seeking a famous alternative, "Chongqing spicy pork dumplings" offer a unique variation, featuring a bolder, more intense flavor profile. Whether enjoyed as an appetizer or a main course, spicy pork dumplings are a true culinary delight that continues to captivate food enthusiasts worldwide.
40 min
24
120 calories
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