Prep 10 mins
Cook 30 mins
This recipe uses fresh pork, but it can be made more easily of you start with ground pork instead. The same basic recipe can also use chicken, shrimp, or vegetables instead. NOTE: You can make your own Chinese 5 spice powder by combining equal quantities of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns and blending in a spice grider.
- 10 ounces pork butt, trimmed of fat
- 1 1⁄2 ounces swiss chard, finely chopped
- 2 tablespoons sesame oil
- 4 medium garlic cloves, grated
- 3 tablespoons ginger, grated
- 3 tablespoons Chinese five spice powder
- 1 egg, beaten
- 3 ounces Chinkiang vinegar
- 36 wonton wrappers
- 1 teaspoon cornstarch
- 1 teaspoon chili paste
- NOTE: skip to next step of you decide to use ground pork instead.
- Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
- Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
- If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly.
- Thoroughly blend pork with chopped swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
- Cook mixture in medium-high heat pan until browned on all sides, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
- Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
- NOTE: use the photo that's keyed to the following steps as a guide.
- Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fanfold pattern. Repeat for each wrapper and pork mixture.
- Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
- Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with chili paste, 1 teaspoon of sesame oil, 1 teaspoon of Chinese 5 spice powder, and 1 teaspoon of cornstarch. Allow to rest for at least 15 minutes to let the seasoning and cornstarch integrate fully.