Description
So tasty! And such an easy way to do up a bunch of ‘dumplings’ for a crowd. I’ve seen this idea in several places but I used the recipe from Dished By Kate and regular-sized muffin tins and the dumplings and dipping sauce were perfect – enjoy!
Ingredients
Dumpling Cups
1 lb./454 g ground pork (or chicken or turkey)
~1/2 c. EACH finely chopped chives or green onions AND fresh cilantro
~1 T. EACH minced garlic (about 3 cloves) AND minced ginger (about a 1-inch piece of ginger)
2 T. soy sauce AND 1 T. sesame oil
2 t. EACH fish sauce AND rice vinegar
a good grinding of pepper
wonton wrappers – these are usually in the refrigerator section of most asian markets
olive oil spray
serving ideas – sriracha, pickled red onions, chili crisp, pickled cucumbers
Dipping Sauce
4 T. soy sauce AND 2 T. chili oil
1 T. EACH sesame oil AND rice vinegar
1 t. minced garlic (1 or 2 cloves) AND 2 T. finely chopped chives or green onions
Instructions
Preheat the oven to 400 and lightly spray the (24) cups of 2 muffin tins, line each with a wonton wrapper and set aside. Add all of the dumpling cup ingredients, from the pork to the pepper to a large bowl and mix well to combine – use your hands if needed!
Weigh the filling and divide by 24 for perfectly matched cups. Fill each wrapper with the allotted filling amount and gently press down to shape the cups. Bake for 15 to 20 minutes until an instant thermometer comes out of the pork at 160.
Leave the dumplings to rest for a couple of minutes in the pans and in a small bowl, whisk together the sauce ingredients. Flip the cups out onto a serving platter (mine all popped out brilliantly) and serve the dipping sauce on the side and any other serving ideas you wish.