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.
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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.
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.