Author Notes
These pulled pork dumplings are inspired by peking duck--flavored with hoisin sauce, green onions, and sesame seeds, and served with a tangy sauce that balances out the sweet filling. I simply marinated the pork in soy sauce and garlic and roasted it until fork-tender and easy to shred. The meat itself is not much of a 'recipe' so I'll let you use your favorite roasted, shredded/pulled pork--great use of leftover pork! —Loves Food Loves to Eat
Ingredients
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1.5 pounds
cooked pork-shredded
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3
green onions-thinly sliced (reserve a pinch for the sauce)
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1/2 cup
hoisin sauce
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splash soy sauce
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splash sesame oil
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white sesame seeds
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25
won ton wrappers
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equal parts soy sauce and red wine vinegar
Directions
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Mix together pork, onions, hoisin, soy, a sprinkle of sesame seeds, and sesame oil. Mixture should be evenly coated and a little saucy. Taste, and adjust if necessary.
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Place a small spoonful of filling in center of wonton wrapper, and bring edges up to make a purse--twist and seal with water.
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Boil (or steam) 4-5 dumplings at a time, until wonton wrapper is tender.
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For dipping sauce, mix together equal parts soy sauce and red wine vinegar, and add a sprinkle of sesame seeds and sliced green onion.
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Serve dumplings with dipping sauce and hot chili oil (if you like it spicy).
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