Lazy Dumplings

Ingredients

• Dumpling wrappers (As needed; enough to cover the ground meat mixture)
• 400 g Ground pork (Traditional choice; according to the video, any ground meat can also be used)
• 1 Green onion (For the ground meat mixture, finely sliced)
• 10 g Ginger (Grated)
• 10 g Garlic (Grated)
• 1.5 EL Oyster sauce
• 1.5 EL Sake
• 1.5 EL Soy sauce
• 1.5 EL Chicken bouillon powder
• 1 EL Sugar
• Water (A generous splash for steaming)
• Rice vinegar (For serving; to taste)
• Chili oil or chili crisp (For serving; to taste)
• Sesame seeds (Black and white sesame seeds, for serving)
• Green onions (For serving, as a garnish)

Steps

1. 1

   Place the ground pork, grated ginger, grated garlic, oyster sauce, sake, soy sauce, chicken bouillon powder, and sugar in a bowl.

2. 2

   Add the green onion for the ground meat mixture and knead everything thoroughly until the seasoning is evenly distributed.

3. 3

   Take some of the ground meat mixture and roll it into a ball. Form additional balls until the bottom of the pan can be well covered.

4. 4

   Place the meatballs in a pan and press them down slightly so they have a larger contact area with the bottom of the pan and develop a seared flavor.

5. 5

   Place the dumpling wrappers over the portions of ground meat and press each one down lightly. Continue until all the meatballs are covered.

6. 6

   Fry the dumplings until they have developed some color and the bottom of the pan is well filled.

7. 7

   Add a generous splash of water to the pan and immediately cover with a lid.

8. 8

   Steam the dumplings, covered, for a few minutes until fully cooked through.

9. 9

   Carefully loosen the finished dumplings from the pan and transfer them to a serving platter, keeping them together as much as possible.

10. 10

    Drizzle the dumplings with rice vinegar, then spoon chili oil or chili crisp over them.

11. 11

    Garnish with black and white sesame seeds and sliced green onions, and serve immediately.

Notes

The video does not specify an exact amount of dumpling wrappers, water, or toppings. It also does not give an exact frying or steaming time; the dumplings are simply steamed for a few minutes with the lid on. The term “black rice vinegar” mentioned in the description has been reconciled with the rice vinegar specified in the spoken recipe.

Nutrition per serving

• Main course
• East Asian
• quick
• pan-fried
• steamed
• pork
• spicy