Viral Blanket Pork Dumplings Recipe

Ingredients

Dumpling filling

500 grams 1.1 lb pork mince
1 Tbsp fresh ginger finely grated
2 garlic cloves crushed or grated
1 Tbsp + 2 tsp soy sauce
1½ tsp sugar
1 tsp sesame oil
¾ tsp white pepper finely ground
1½ tsp chicken stock powder
4 spring onions finely sliced (white and green parts), plus extra to garnish
16 –18 wonton wrappers
310 ml 1¼ cups hot dashi stock (or chicken or vegetable stock)
Olive oil spray for the pan
Chilli crisp or chilli oil to serve

Dipping sauce

3 Tbsp soy sauce
1 Tbsp black vinegar Chinkiang

Instructions

Add the pork mince, ginger, garlic, soy sauce, sugar, sesame oil, white pepper, stock powder, and spring onions to a large bowl. Mix well by hand until fully combined and the mixture is slightly sticky.
Heat a large lidded frying pan over medium heat and spray lightly with olive oil. Take the pan off the heat.
Using a small spring-loaded cookie scoop or a tablespoon, scoop out balls of filling directly into the pan, spacing them evenly. You will cook these in two batches. Alternatively, shape all the balls on a plate first and place them into the pan.
Drape a wonton wrapper over each meatball, gently pressing it down and around the sides. Give each one a small jiggle to make sure nothing is sticking to the pan.
Return the pan to medium-low heat. Carefully pour the dashi stock around the dumplings (not over the tops). Place the lid on and steam for 5–7 minutes until the wrappers turn translucent and the filling is cooked through.
Remove the lid and cook for a further 2–3 minutes until the stock has reduced and the underside of each dumpling is golden and crispy.
Slide onto a serving plate, drizzle with chilli crisp or chilli oil, and scatter over the extra sliced spring onions.
Mix the soy sauce and black vinegar together in a small bowl and serve alongside for dipping.

Notes

Stock: Dashi stock gives these a wonderful umami depth. Use dashi powder dissolved in 310 ml of hot water – available from most Asian supermarkets. Chicken or vegetable stock is a good substitute.

Crispier dumplings: Reduce the stock to around 125 ml (1/2 cup) for a crunchier base.

Chicken swap: Replace the pork mince with chicken mince using the same quantities. The result is slightly lighter but equally full of flavour.

Pork and prawn variation: Use 250 grams (9 oz) pork mince and 250 grams (9 oz) raw prawn meat, finely chopped. Keep the seasoning the same.

Make ahead: The filling can be mixed up to 24 hours ahead and stored covered in the fridge. Bring it to room temperature for 15 minutes before cooking.

Storage and reheating: Store leftover dumplings in an airtight container in the fridge for up to 2 days. To reheat, place in a lightly oiled pan over medium heat, add a small splash of water, cover with a lid for 2 minutes, then remove the lid and crisp the base for a further 1–2 minutes. Avoid the microwave as it makes the wrappers rubbery.

Wonton wrappers: Find these in the refrigerated or freezer section of Asian supermarkets and some larger mainstream supermarkets.