Pretzel Pork and Chive Dumplings with Tahini Mustard Dipping Sauce

Recipe courtesy Talde
Show: Food Crawl with Lee Anne Wong Episode: Food Crawl with Lee Anne Wong
TOTAL TIME: 12 hr 50 min
Prep: 45 min
Inactive Prep: 12 hr
Cook: 5 min
 
YIELD: About 40 dumplings
LEVEL: Intermediate

ingredients

TAHINI MUSTARD:
  • 1 cup Chinese mustard powder
  • 1/2 cup canola oil
  • 1/2 cup sesame oil
  • 1/4 cup tahini
PORK FILLING:
  • 1 pound pork, ground
  • 8 ounces fat back, ground
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon potato starch
  • 1/2 teaspoon salt
  • 1 bunch fresh Chinese chives or regular chives, finely chopped
  • 1 package white wonton wrappers
  • 6 ounces baking soda
  • Softened butter
  • Coarse pretzel salt
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Directions

For the tahini mustard: Mix the mustard powder with 3/4 cup water. Let sit overnight to bloom, and then whisk in the canola oil, sesame oil, tahini, vinegar, sugar and salt.

For the filling: Mix together the ground pork and ground fat back. Add the ginger, sesame oil soy sauce, sugar, white pepper, starch, salt and Chinese chives and mix thoroughly. Divide the filling among the wonton wrappers and seal with a little water on the edges.

To cook the dumplings, mix together the baking soda and 8 cups water in a pot and bring to boil. Blanch the dumplings in the water solution for 1 minute. Heat a saute pan until hot. Remove the dumplings and brush with softened butter. Sprinkle with pretzel salt. Transfer to the hot pan and fry pot-sticker style. Serve with the tahini mustard.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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