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Author Notes: These pulled pork dumplings are inspired by peking duck--flavored with hoisin sauce, green onions, and sesame seeds, and served with a tangy sauce that balances out the sweet filling. I simply marinated the pork in soy sauce and garlic and roasted it until fork-tender and easy to shred. The meat itself is not much of a 'recipe' so I'll let you use your favorite roasted, shredded/pulled pork--great use of leftover pork! —Loves Food Loves to Eat
- 1.5 pounds cooked pork-shredded
- 3 green onions-thinly sliced (reserve a pinch for the sauce)
- 1/2 cup hoisin sauce
- splash soy sauce
- splash sesame oil
- white sesame seeds
- 25 won ton wrappers
- equal parts soy sauce and red wine vinegar
- Mix together pork, onions, hoisin, soy, a sprinkle of sesame seeds, and sesame oil. Mixture should be evenly coated and a little saucy. Taste, and adjust if necessary.
- Place a small spoonful of filling in center of wonton wrapper, and bring edges up to make a purse--twist and seal with water.
- Boil (or steam) 4-5 dumplings at a time, until wonton wrapper is tender.
- For dipping sauce, mix together equal parts soy sauce and red wine vinegar, and add a sprinkle of sesame seeds and sliced green onion.
- Serve dumplings with dipping sauce and hot chili oil (if you like it spicy).
- This recipe was entered in the contest for Your Best Dumplings
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