Serves 1
Directions
- 1Mix the minced pork and your choice of vegetable for the filling.
- 2Add seasonings to the filling.
- 3Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
- 4Let the 'filling water' set while you mix the meat.
- 5Halfway through mixing, sift out the water from the peppercorn and ginger mixture and add it to the meat.
- 6Quickly mix until the water gets fully absorbed into the meat.
- 7Shape the filling into balls.
- 8Use dumpling wrappers or wonton wrappers.
- 9Drizzle in some oil into the pan.
- 10Pan fry the dumplings and let the bottom crisp up.
- 11Add water in three rounds, about 1/3 of a cup each time.
- 12Let the water fully absorb before adding more.
Ingredients
- 1 bag dumpling wrapper or wonton wrapper
- 1 lb ground pork
- 1 medium size lotus root, finely chopped (can be sub with cabbage, chive, whatever veggie you like)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 0.5 tsp salt
- 2 tbsp cooking oil
- 1 tbsp sichuan peppercorn
- 3 slices ginger
- 1 bowl hot water
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- oil
- 0.33 cup water
Equipment
pancast iron pan
Tips
- Soak Sichuan peppercorn with ginger in hot water to create 'filling water'.
- Sift out the water from the peppercorn and ginger mixture and mix it into the meat until fully absorbed.
- Drizzle oil before pan frying to make the bottom crisp up.
- Add water in three rounds, about 1/3 of a cup each time, letting it fully absorb before adding more.
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