“Manta” Dumplings

Ingredients

• 1 lb ground pork
• 0.333 cup scallions (finely sliced)
• 1 tbsp fresh ginger (grated)
• 4 garlic (cloves, finely chopped)
• 1 tbsp oyster sauce
• 1 tsp black pepper
• 2 tbsp chili crisp (for the filling)
• 3 tbsp soy sauce (for the filling)
• 1.5 tsp sesame oil
• 1 tbsp rice vinegar
• 19 dumpling wrappers (use between 18 and 20; approximately 19 wrappers)
• 0.25 cup chicken broth
• avocado oil (enough to drizzle over the sheet pan and dumplings)
• soy sauce (for serving; to taste)
• chili crisp (for serving; to taste)
• scallions (for serving; to taste)
• sesame seeds (for serving; to taste)

Steps

1. 1

   In a large bowl, combine the ground pork, scallions, grated ginger, chopped garlic, oyster sauce, black pepper, chili crisp, soy sauce, sesame oil, and rice vinegar. Mix until the filling is thoroughly combined.

2. 2

   Using a cookie scoop, place evenly sized portions of the filling on a baking sheet, leaving space between each portion.

3. 3

   Place a dumpling wrapper over each portion of filling. Press and pinch the edges around the filling to seal each dumpling.

4. 4

   Drizzle the dumplings with avocado oil. Pour the chicken broth onto the sheet pan around them, taking care not to displace the wrappers.

5. 5

   Cover the sheet pan and steam the dumplings for 10 minutes, until the pork reaches an internal temperature of 160 °F / 71 °C.

6. 6

   Uncover and top the dumplings with soy sauce, chili crisp, scallions, and sesame seeds. Serve hot with rice on the side.

Notes

The original recipe states that it is ready in under 25 minutes. Use a thermometer to verify that the center of the pork filling reaches 160 °F / 71 °C. Rice is mentioned as an accompaniment, but no specific quantity is provided.

Nutrition per serving

• main dish
• quick cooking
• dumplings
• pork
• steamed
• Asian
• weeknight dinner