Fiery Dragon's Breath Dumplings

Instructions

1. 1

   Make the dumpling dough: In a large bowl, combine flour and hot water. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

   ~30 min
2. 2

   Prepare the filling: In a mixing bowl, combine ground pork, chopped shrimp, grated ginger, minced garlic, chopped scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well in one direction until the mixture is sticky and well-combined.

   ~15 min
3. 3

   Assemble the dumplings: Divide the rested dough into small portions. Roll each portion into a thin wrapper, about 3 inches in diameter. Place a spoonful of filling in the center of each wrapper. Moisten the edges with water and fold and pleat to seal the dumplings.

   ~30 min
4. 4

   Steam the dumplings: Arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes, or until the pork is cooked through.

   ~10 min
5. 5

   Prepare the chili oil sauce: In a small bowl, whisk together Sichuan chili oil and black vinegar.

   ~1 min
6. 6

   Pan-fry for a crispy bottom: Heat vegetable oil in a non-stick frying pan over medium-high heat. Add the steamed dumplings, flat side down, and pan-fry for 2-3 minutes until golden brown and crispy. Carefully add about 1/4 cup of water to the pan, cover immediately, and steam for another 3-5 minutes until the water has evaporated and the dumplings are cooked through.

   ~8 min
7. 7

   Serve: Drizzle the prepared chili oil sauce over the dumplings or serve on the side for dipping. Garnish with extra chopped scallions if desired.

   ~1 min