Chinese-Style Pork Pasticho

Ingredients

• 1 lb Ground pork
• 0.333 cup Scallions (Finely chopped; reserve some for garnish if desired)
• 1 tbsp Fresh ginger (Grated)
• 4 Garlic (Cloves, minced)
• 1 tbsp Oyster sauce
• 1 tsp Pepper (Preferably white; black pepper may also be used)
• 3 tbsp Soy sauce (For seasoning the filling)
• 1.5 tsp Sesame oil
• 1 tbsp Rice vinegar
• 20 Dumpling or wonton wrappers (The recipe indicates using between 20 and 25; they can be cut or arranged to cover the entire pan)
• 0.25 cup Chicken broth (Add before baking)
• Soy sauce for serving (To taste)
• Chili crisp (To taste; use only on part of the dish if some diners cannot tolerate spicy food)
• Scallions for serving (Chopped, to taste)
• Sesame seeds (For garnish, to taste)

Steps

1. 1

   Preheat the oven to 375 °F (190 °C). Place a rack in the center and prepare a baking pan or dish that can accommodate the layers of wrappers and filling.

2. 2

   Place the ground pork in a large bowl. Add the chopped scallions, grated ginger, garlic, oyster sauce, pepper, soy sauce, sesame oil, and rice vinegar.

3. 3

   Mix everything with clean hands or a spatula until the aromatics and sauces are evenly distributed. There is no need to overwork the mixture; the filling should be well combined and moist.

4. 4

   Cover the bottom of the pan with a single layer of dumpling or wonton wrappers, trimming or arranging them as needed to cover the entire surface.

5. 5

   Spread a thin, even layer of the pork mixture over the wrappers. Try to extend the filling to the edges so the layers cook evenly.

6. 6

   Repeat the layers: one layer of wrappers followed by one layer of the pork mixture. Continue until nearly all the ingredients have been used, leaving enough wrappers to cover the top.

7. 7

   Finish with a final layer of wrappers. Pour the chicken broth over and around the layers to provide moisture during cooking.

8. 8

   Place the pan inside a larger dish and add hot water to the outer dish until it reaches approximately halfway up the sides of the pan, creating a water bath. Carefully transfer it to the oven.

9. 9

   Bake at 375 °F (190 °C) for approximately 35 minutes, until the pork is fully cooked and the top wrappers are soft and set. The internal temperature of the filling should reach 160 °F (71 °C).

10. 10

    Remove the pasticho from the water bath and let it rest for a few minutes so the layers can set and it will be easier to cut.

11. 11

    Drizzle soy sauce over the surface. Add chili crisp only to the portion intended to be spicy, then finish with scallions and sesame seeds.

12. 12

    Cut into portions and serve hot, taking care to show the layers of pork and wrappers.

Notes

The video indicates that nearly all the wrappers were used, with approximately one left over. For a less spicy version, add chili crisp only to part of the pasticho. The creator mentions that the dish is ready after about 35 minutes of baking.

Nutrition per serving

• main course
• Chinese cuisine
• Venezuelan cuisine
• baked
• water bath
• family-friendly
• pork
• optional spicy