RECIPE: JING AND TWAY'S DUMPLINGS

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.

DUMPLINGS WITH A SICHUAN CHILI CRISP FISH SAUCE VINAIGRETTE


INGREDIENTS

  • 6-8 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


PREPARATION

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

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

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

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

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

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Sichuan Chili Crisp

savory, crunchy, hot, tingly

$15+
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