Mortadella Dumplings
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
57
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
230 g
Ground Pork1 tbsp
Cornstarch1 tbsp
Mirin1 tbsp
Wine (shaoxing)1 cup
Soy Sauce1 cup
Cabbage (finely diced)1 tbsp
Ginger (grated)3 cloves
Garlic (grated)1 tbsp
Balsamic Vinegar1 tbsp
Chili FlakesDirections:
1
Watch how to make this recipe
2
For the dumplings: Pulse the mortadella in a food processor until finely chopped
3
Place the mortadella and ground pork in a large mixing bowl
4
Add the cornstarch, mirin, sesame oil, shaoxing wine and soy sauce, and sprinkle with salt and pepper
5
Mix and incorporate well by hand
6
Add the cabbage, onions, ginger, garlic and scallions to the pork mixture and knead well by hand
7
Cover the bowl and refrigerate for 20 to 30 minutes to let the flavors meld
8
Fill a small bowl with warm water
9
To form dumplings, place a tablespoon of the filling inside each dumpling wrapper
10
Wet the outer edge with the warm water and seal tightly by forming pleats along one side
11
Continue until all the filling is used and formed into dumplings
12
Heat 1 tablespoon of sesame oil in a nonstick skillet over medium-high heat and place some dumplings in the skillet without crowding
13
After 30 seconds, add hot water to the skillet to cover the dumplings about a quarter of the way up
14
Cover the skillet, turn the heat down to medium and let the dumplings steam
15
Remove the lid after the water is mostly evaporated, 5 to 6 minutes
16
When the skillet is dry, add an additional tablespoon of sesame oil, turn the heat back to medium-high and let the bottom of the dumplings get crispy and brown
17
Repeat with remaining dumplings
18
For the dipping sauce: Mix together the soy sauce, balsamic vinegar and chili flakes
19
Serve with the dumplings