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JING AND TWAY'S DUMPLINGS

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This Mid Autumn Festival, we’re bringing new traditions to the table. Whether the name of your celebration is Chuseok, Tết Trung Thu, Tsukimi, or Lantern Festival, we hope you’re finding joy like us in learning what it means to celebrate the moon, a bountiful harvest, and togetherness in changing times.

Serving size: Feeds 3-4 people
Ingredients DUMPLINGS WITH A SICHUAN CHILI CRISP FISH SAUCE VINAIGRETTE

  • 12 - 16 Dumplings

Dumpling Skirt Slurry

  • 2 cups water

  • 3 tbsp rice vinegar

  • 4 tbsp flour

  • 4 tsp corn starch

Vinaigrette:

  • 4 cloves of garlic, minced

  • 1 tbsp fish sauce

  • 2 tbsp Sichuan Chili Crisp

  • 1 tbsp 10-Year Aged Black Vinegar

  • Sugar

Garnish:

  • Cilantro, chopped

  • Scallions, chopped

  • Fried shallots

  • Edible flowers

Instructions

In a nonstick pan, heat 2 tbsp of oil on high heat.

Place dumplings into pan and lightly sear — until they turn golden on the bottom.

Pour slurry into pan, covering the empty space between the dumplings.

Reduce the heat to medium, cover pan with lid, and cook for about 5 minutes, or until skirt is golden.

Carefully flip dumplings onto a plate, pour over vinaigrette, garnish, and enjoy!

Sichuan Chili Crisp

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