Fiery Pork Dumplings with Hibachi Barbecue Sauce

Fiery Pork Dumplings with Hibachi Barbecue Sauce
Staff Writer
Fiery Pork Dumplings with Hibachi Barbecue Sauce
Will Budiaman
Fiery Pork Dumplings with Hibachi Barbecue Sauce

Think dim sum with a fiery twist. With minced jalapeño, Sriracha, and ketchup, the sauce for these dumplings packs a pretty decent wallop that marries well with the savory pork filling. These are perfect for passing around at a party.

See all dumpling recipes.

6
Servings
1035
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 2  Tablespoons  soybean oil
  • 1 3/4  Tablespoon  minced garlic
  • 1 3/4  Tablespoon  minced ginger
  • 1/4  Cup  minced shallots
  • 1 3/4  Tablespoon  minced jalapeño
  • 3/4  Cups  minced red bell pepper
  • 3/4  Cups  minced green bell pepper
  • 3/4  Cups  minced orange bell pepper
  • 2  Cups  Japanese eel sauce
  • 1 1/2  Tablespoon  Sriracha
  • 2  Tablespoons  Tabasco
  • 1 1/3  Cup  ketchup
  • 1  Cup  chile oil

For the dumplings

  • 1 1/4  Pound  ground pork
  • 1  Tablespoon  minced garlic
  • 2  Tablespoons  minced ginger
  • 2  Tablespoons  finely chopped scallions, white parts only
  • 1/2  Teaspoon  sesame oil
  • 2  Tablespoons  oyster sauce
  • 1  Tablespoon  salt
  • 1  Tablespoon  sugar
  • 1/2  Tablespoon  black pepper
  • package green dumpling wrappers (about 50)
  • Cooking spray

Directions

For the sauce

Heat the oil in a large sauté pan over high heat. Add the garlic, ginger, shallots, jalapeño, and all the peppers and sauté for 3-4 minutes, stirring constantly. Set aside and let cool.

In a large pot, bring the eel sauce, Sriracha, Tabasco, and ketchup to a simmer and cook for 5-10 minutes. Set aside and let cool.

Once the 2 mixtures have cooled, combine together with the chile oil. Set aside. 

For the dumplings

Place the ground pork into a cold bowl and add the garlic, ginger, scallions, sesame oil, oyster sauce, salt, sugar, and black pepper, mixing until incorporated. Transfer the mixture to a clean mixing bowl and refrigerate until needed. 

To make the dumplings, line a few of the green dumpling wrappers on a clean, smooth surface. Place a quarter-sized amount of filling in the middle of each wrapper. Carefully gather the surrounding edge of dumpling wrapper around the filling and pinch until the filling is completely enclosed in the wrapper. Store in the refrigerator until ready to cook.

To cook the dumplings, spray a steamer basket with cooking spray and place it over an appropriately sized pot approximately 1/3 full of water. (The base of the basket should rest above the surface of the water.)

Bring the water to a boil and reduce to a simmer. Top each dumpling with a small amount of the barbecue sauce and place a few in the steamer basket at a time, ensuring that the edges are not touching each other. Cover and steam until cooked through, about 8 minutes. Serve immediately. 

Nutritional Facts

Total Fat
81g
100%
Sugar
25g
28%
Saturated Fat
17g
71%
Cholesterol
130mg
43%
Carbohydrate, by difference
38g
29%
Protein
40g
87%
Vitamin A, RAE
16µg
2%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
72mg
7%
Choline, total
146mg
34%
Fiber, total dietary
3g
12%
Folate, total
31µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
416mg
59%
Selenium, Se
49µg
89%
Sodium, Na
2394mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
153g
6%
Zinc, Zn
5mg
63%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.