• 1/2 pound ground pork
• 1 tablespoon chopped garlic
• 2 tablespoons chopped green onions
• 2 tablespoons sesame oil
• 2 teaspoons soy sauce, plus more to serve
• 1/4 cup heavy cream
• Salt and freshly ground black pepper to taste
• 32 wonton wrappers
• Asian chili sauce
• 1 tablespoon chopped ginger
Put the pork, garlic, green onions, and ginger in a food processor and process until smooth. Add the sesame oil, soy sauce, and heavy cream and season with salt and pepper, then pulse once or twice to mix well.
With your fingers, lightly wet the edges of the wontons with water. Put about a tablespoon of the filling in the center, bring 1 corner up to another to form a triangle, and press to seal. Bring the bottom 2 corners of the triangle together to form a ring, press to seal, then fold the remaining tip over to resemble a bishop’s hat.
Arrange the dumplings in the steamer, place it in a wok or large pan, and add enough water just to touch the bottom of the basket. Cover the steamer and steam until the dumplings are tender and translucent, 6 to 8 minutes.
Pass with the soy sauce and chili sauce on the side.
Yield: 32 dumplings