Blanket Dumplings
Equipment
Ingredients
Filling
ground pork (raw)
450 g
green onions (thinly sliced)
40 g
fresh ginger (grated)
15 g
garlic cloves (minced)
4 pcs
oyster sauce
15 ml
black pepper
1 tsp
chili crisp
30 ml
soy sauce
45 ml
sesame oil
7 ml
rice vinegar
15 ml
Assembly
dumpling wrappers
20 pcs
chicken broth
60 ml
avocado oil
15 ml
Topping
soy sauce
15 ml
chili crisp
15 ml
green onions (sliced)
10 g
sesame seeds
5 g
Instructions
Mix the filling
Combine all filling ingredients in a bowl and mix until fully combined.
Portion the filling
Use a cookie scoop to place mounds of the filling onto a sheet pan, leaving space between each one.
Assemble dumplings
Place a dumpling wrapper over each mound and pinch the edges to seal around the filling.
Steam the dumplings
Drizzle with avocado oil, pour in the chicken broth, cover, and steam for 10 minutes until the pork reaches an internal temperature of 71°C.
Serve dumplings
Top with soy sauce, chili crisp, green onions, and sesame seeds before serving with a side of rice.
Original recipe
Storage
Store assembled uncooked dumplings in the freezer for up to 1 month
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