Cassie’s Ruminations

Baked Pork Flower Dumplings

I got to make the baked pork flower dumplings that I intended to make last week with my spiffy new oven. I reduced the scallion to just one and upped the garlic to 4 cloves, but otherwise followed the original recipe pretty closely. I did measure the liquid going into the meat, and still found it a bit wet, which led to my dumplings being not quite as crisp as they could have been, but they were still outstanding! My version is below, and I’ll definitely make these again.

Baked Pork Flower Dumplings
Makes about 20 dumplings, serves 4

Dumplings:
8 ounces ground pork
1 scallion, green part only, finely chopped
4 cloves garlic, pressed
1 heaping tbsp grated ginger root
2 tsp minced Serrano pepper
3 tbsp chicken broth (I used a dab of Better Than Bouillon and water)
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp canola oil
2 tsp lime juice
20 won ton wrappers

Soy Ginger Sauce:
¼ cup soy sauce
1 tsp rice vinegar
½ tsp sesame oil
1 tbsp honey
2 tsp lime juice
1 tbsp grated ginger root
½ Serrano pepper, sliced

Preheat oven to 375 degrees F.

Lightly spray two muffin tins with non-stick spray and set aside.

In a medium bowl, combine the pork, scallion, garlic, ginger and serrano. In a small bowl, whisk together the chicken broth, soy sauce, oils, and lime juice, then pour the liquid into the pork mixture and combine well, forming a homogeneous mixture. Cup a won ton wrapper in your hand and place a scant tbsp of the pork mixture in the center. Gently fold the edges up around the mixture and pinch them closed around the meat. Place the dumpling in a muffin cavity. Repeat with the rest of the mixture.

Bake the dumplings on a center rack for 15 minutes, or until the tops are golden brown and the filling has reached at least 180 degrees F.

While the dumplings are baking, whisk the sauce ingredients together in a small bowl.

Serve the dumplings warm with sauce.