Pork Wontons With Sesame Sauce

You’ve never met a dumpling filling that’s as fluffy and moist as this one. The secret is whipping in extra fat to the filling to emulsify the mixture. The chile crisp drizzled on top is optional but it’s so good, why would you want to pass that up? This folding technique is easier than an elaborate pleated dumpling. Plus, quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.

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