A recipe for pork dumplings served in chili oil, featuring a savory pork filling. The recipe references an external chili oil recipe but provides full instructions for the dumpling filling, wrapping, and cooking.
First, prepare the chili oil using a separate recipe (e.g., from @thewoksoflife).
For the filling: Sauté 1 lb ground pork, 4 cloves minced garlic, 6 green onions (white part only, thinly sliced), 1/2 tsp kosher salt, 1/4 c coconut aminos, and 1/2 tsp white pepper over medium heat, breaking up the meat, until just cooked. Transfer the undrained meat mixture to a food processor and pulse until it becomes paste-like.
To assemble the dumplings: Place about 2-3 tsp of the filling in the center of each square dumpling/wonton wrapper. Brush the edges with egg white. Fold the wrapper in half to form a triangle, then take the ends and pinch them together securely.
To cook: Bring a large pot of water to a boil. Once boiling, stir in about 1 tbsp salt. Carefully drop the dumplings into the boiling water and let them cook until they float to the top (this should not take long).
Remove the cooked dumplings using a slotted spoon and serve them in the prepared chili oil. Garnish with the green parts of the green onions.
