Sichuan Pork Dumplings

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In honor of Chinese New Year, Theresa Ng of Bo Ling’s at Zona Rosa showed how to make Sichuan pork dumplings.
People in Southern China called them wontons and people in the North call them dumplings, all small bite size with meat and in thin wrappers. These are served either in broth or in sauce. This is a famous version from Sichuan Province.

Soy sauce, sesame seed oil, sugar, salt, crushed dry red peppers, chopped fresh garlic,
Fresh chopped green onions, fresh chopped ginger, fresh spinach.
Round Wonton Wrappers from Asian grocery store.
Sauce: 2 cup soy sauce and 3 tablespoons sugar, cook in low heat for 20 minutes. Let
cool before use.
Hot oil: ½ cup of cooking oil heat to 100 degree F, add 2 table spoons of crushed red pepper. Let cool and use.
Filling: ½ pound of ground lean pork, ground twice. ½ table spoon soy sauce, 1 teaspoon
salt and 2 tablespoons of water. Mix meat with water, salt, and soy sauce until
meat becomes sticky, than add:
1 teaspoon fresh chopped ginger,
1 teaspoon fresh chopped green onions,
mix with the meat and finish by adding
1 tablespoon sesame seed oil.
To make dumplings, add 1 teaspoon filling to middle of wrapper, wet the edge of wrapper and fold into crescent shape dumplings.
Dress the plate with 1 tablespoon soy sauce, 1 teaspoon of hot oil, sprinkle of fresh chopped garlic and cooked spinach. (for 10 dumplings)
Cook dumplings in boiling water, add dumplings, cook for 6 minutes, drain and put into dressed plate and served.

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