Drowned Chilli Crisp Dumplings








Preparation Time



minutes Stove Top

Cooking Time

  • Black Vinegar Sauce
  • ¼ cup (60 mL) black vinegar
  • ¼ cup (60 mL) soy sauce
  • 1 tbsp sugar
  • ½ cup (125 mL) Homemade Chilli Crisp ( ¼ cup oil, ¼ cup crispy bits)
  • Dumplings
  • 500 g pork shoulder, minced
  • ¼ cup Chinese scallions, thinly sliced, (substitute -shallots)
  • 1 tbsp garlic, minced
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • 1½ tsp salt
  • ½ tsp McCormick White Pepper Ground
  • ½ tsp McCormick Organic Ginger Powder
  • 35 x each wonton wrappers, square
  1. Black Vinegar Sauce In a bowl combine black vinegar, soy sauce and sugar. Using a balloon whisk until sugar is dissolved. Add homemade chili crisp and stir to combine. Refrigerate until ready to serve.
  2. Dumplings In a medium bowl combine pork mince, Chinese scallions, garlic, sugar, Shaoxing wine, salt, white pepper and ginger. Using your hands mix well until ingredients are evenly distributed and mixture is sticky.
  3. To make each dumping, wet all edges of one wonton wrapper. Place roughly 1 ½ tablespoons of filling in the centre of the wrapper. Close all four sides around filling and squeeze together at the top, creating a pouch. Repeat for remaining wrappers, keeping finished dumplings covered to prevent wrappers from drying. Refrigerate until ready to serve.
  4. Bring a large saucepan of water to a boil. For each serving, boil 7 dumplings until cooked through (3 – 4 minutes). Lift out of water, drain well and place on desired plate.
  5. Stir black vinegar sauce well. Top cooked dumplings with ¼ cup (60 mL) sauce.
Recipe Tip

This black vinegar sauce can be served on any type of dumpling.

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