These pulled pork dumplings are inspired by Peking duck—flavored with hoisin sauce, green onions, and sesame seeds, and served with a tangy vinegar sauce that balances out the sweet filling. I had hoped to make crispy duck dumplings, but unbeknownst to me, it’s not easy to find fresh, non-frozen duck (except maybe in the I.D.). John had a good “I told you so” over that one.
So, instead of duck, I went with pork—a good duck standby, texturally, and always a winner when it comes to dumplings. Unlike most dumplings I used shredded pulled pork, instead of ground. 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, or even leftover pork!
Peking Pork Dumplings
Makes 25..ish
1.5 pounds cooked pork-shredded
3 green onions-thinly sliced (reserve a pinch for the sauce)
1/2 cup hoisin sauce
splash soy sauce
splash sesame oil
white sesame seeds
25 won ton wrappers
equal parts soy sauce and red wine vinegar
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.
Place a small spoonful of filling in center of wonton wrapper, and bring edges up to make a purse--twist and seal with water.
Boil (or steam) 4-5 dumplings at a time, until wonton wrapper is tender.
For dipping sauce, mix together equal parts soy sauce and red wine vinegar, and add a sprinkle of sesame seeds and sliced green onion. Serve dumplings with dipping sauce and hot chili oil (if you like it spicy).
