Think dumplings are something only to be enjoyed in a restaurant? Create your own with this Pork Bakso Dumpling recipe. A medley of delicious ingredients are blended, wrapped, then steamed to perfection. But don’t forget the chile oil..
1 pound Chairman’s Reserve® 80% lean ground pork
6 garlic cloves, chopped
1 (1 ½-inch) piece of fresh ginger, peeled and chopped (about 2 tablespoons)
2 tablespoons thinly sliced lemongrass (from light end of 1, 2-ounce stalk)
2 ½ tablespoons fish sauce (such as Squid Brand)
1 teaspoon granulated sugar
½ teaspoon black pepper
½ teaspoon ground coriander
2 tablespoons ice water
40 dumpling wrappers
Chile oil, for serving
- Pulse garlic, ginger and lemongrass in a food processor or blender until finely chopped, about 5 pulses. Add fish sauce, sugar, pepper and coriander, and pulse until combined, about 5 pulses. Add pork and egg white, and pulse until combined, about 6 pulses, stopping to scrape down sides of bowl as needed. With processor running, drizzle in 2 tablespoons ice water. Continue to process until mixture is emulsified and meat is lighter in color, 15 to 20 seconds.
- Bring a large pot of water with a steamer to a boil over high. Using wet hands, roll 1 tablespoon meat mixture into a ball. Place meatball on a baking sheet; repeat procedure with remaining meat mixture. Using your fingertip, lightly wet edges of 1 dumpling wrapper with water. Place 1 meatball slightly off-center in wrapper. Fold wrapper in half over meat, pressing edges tightly to seal and smoothing out any air pockets. Repeat with remaining wrappers and meatballs.
- Place about one-fourth of dumplings in a steamer set above boiling water. Steam until wrappers look glossy and slightly puff up, about 8 minutes. Repeat 3 times with remaining dumplings.
- To serve, place dumplings in a bowl, and drizzle with chile oil.
Find fresh lemongrass stalks at South Asian markets.
Dry Australian Riesling: Jim Barry The Lodge Hill