Pork & Banana Dumplings with Black Vinegar Sauce & Chili Garlic Oil

Recipe by Chef Nick Erker of Pili Group

Ingredients:

Dumplings

*Makes 24 dumplings 

• ½ lb. Ground Pork

• 3 ripe apple bananas (small dice)

• 1 Tblsp fresh ginger (minced) 

• 2 Tblsp cilantro (chopped)

• ¼ cup Green Onion (chopped)

• ¼ cup red onion (finely chopped)

• 3 Tblsp Soy Sauce 

• 1 Tblsp Sesame Oil 

• ½ Tblsp Red Chili Flakes

• ½ tsp. White Pepper  

1 Package of Sun Noodle Gyoza wrappers 

Black Vinegar Sauce

• 1 cup Soy Sauce 

• 1 cup Water

• ½ cup Chinese Black Vinegar 

• 3 Tblsp of Sugar 

• ½ Tblsp of Red Chili Flakes 

• 1 Tblsp Sesame Seeds

• 2 Tblsp Sesame Oil 

• ¼ cup Green Onion (chopped)

Chili Garlic Oil 

• 6 Cloves of Garlic (peeled & sliced thin)

• 1 cup of Shallots (sliced thin)

• ½ Tblsp Red Chili Flake 

• 1 cup +1 Tblsp of Olive oil 

• 2 Tblsp Sesame oil 

Directions:

Dumplings

Mix all ingredients.

Spoon approximately 1 Tblsp of filling onto a wrapper, dampen wrapper edges, fold in half, and press to seal gyoza.

Boil a medium pot of water

Add gyozas to the boiling water and cook until floating to the top of the water. Approximately 4 min. 

Set aside.

Black Vinegar Sauce

Mix all ingredients until sugar is dissolved. Adjust seasoning if needed.

Store in refrigerator. 

Chili Garlic Oil 

Add 1 Tblsp of Olive Oil to a medium saucepan, and start cooking garlic and shallots until soft on a mediumlow heat—approximately 6 minutes.

Add Chili Flakes, 1 cup of olive oil, and sesame oil to the saucepan and let the oil cool.

Serve gyozas with vinegar sauce and Chili Oil on the side. 

Enjoy!