Back to 4 servings Spiced sweet soy sauce 0.5 cup dark soy sauce 2 tablespoons light soy sauce 4 tablespoons dark brown sugar, or rock sugar 2 bay leaves 1 teaspoon Sichuan peppercorns 1 star anise 1 stick cassia cinnamon 4 slices ginger 0.75 cup water, divided Dumplings 0.5 pound ground pork, about 70% lean 1 egg 1 tablespoon Shaoxing wine 1 tablespoon sesame oil 0.5 teaspoon salt 0.5 teaspoon white pepper 1 piece ginger, about 1 inch, minced 4 scallions, green parts only, thinly sliced 1 teaspoon white peppercorns, steeped in the water 0.5 cup cold water, for the filling, added gradually 40 round white dumpling wrappers, thin, if available To serve Chinese chili oil, to taste 2 cloves garlic, minced, to taste sesame seeds, toasted, to serve
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Simmer the dark and light soy sauces, brown sugar, bay leaves, Sichuan peppercorns, star anise, cassia, ginger slices and half the water over low heat, uncovered, for about 25 minutes until reduced by about a third and fragrant. Strain out the solids and cool.2 Step 2: Steep the minced ginger, scallion greens and white peppercorns in the remaining hot water for about 10 minutes, then strain and keep the liquid.3 Step 3: Mix the pork with the Shaoxing wine, sesame oil, egg, salt and white pepper, stirring in one direction. Gradually add the strained liquid and cold water, a little at a time, until the filling is smooth, wet and sticky.4 Step 4: Chill the filling for about 30 minutes. Then place about 1 tablespoon on each wrapper, wet the edge with water, fold into a half-moon and seal firmly, keeping the finished dumplings separated on a floured tray.5 Step 5: Bring a large pot of salted water to a rolling boil. Add the dumplings a dozen at a time, stirring right away, and boil until the water returns to the boil; add about 1/2 cup cold water and repeat until the dumplings float.6 Step 6: Cook the dumplings for about 15 seconds after they float, then lift out with a slotted spoon and drain well. The dumplings are done when they float and look glossy, with the filling cooked through.7 Step 7: Portion the dumplings into serving bowls. Drizzle each with the sweet spiced soy sauce and chili oil, add minced garlic to taste, and finish with a scattering of sesame seeds.getsaucepan.com/r/978aacc5-dcc3-5fa1-a96b-1a46b36481b5
Cook this in Saucepan Zhong Dumplings as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
