Steamed Spicy Pork and Black Bean Dumplings

Deliciously Steamed Pork and Black Bean Dumplings with Sweet Chili Sauce

If you’ve ever craved the delightful allure of homemade dumplings with a kick, this recipe is your perfect match. Our Pork and Black Bean Dumplings are not only a joy to make but also a burst of flavors. With their rich filling and a hint of spicy sweetness, these dumplings will impress at any gathering or make a sumptuous solo meal. The thoughtful blend of ingredients, from the savory ground pork to the crisp angel hair coleslaw, ensures a magical balance of textures and tastes.

Choosing the freshest ingredients is key. Opt for ground pork that appears pink and fresh ginger that feels firm. The coleslaw adds a crunch, while the black beans introduce an earthy depth, essentially making them the heroes of this dish. Pre-prepping actions, such as finely chopping the coleslaw and ginger and separating the egg white, streamline your cooking process, allowing you to focus on perfecting each dumpling. Use a good-quality soy sauce and sesame oil to ensure depth in flavor. To achieve the ideal dumpling texture, don't overcrowd the steamer; this allows for even cooking.

Ingredients

• ½ cup angel hair coleslaw - Adds crunch and balances the filling's flavors.
• ½-inch piece fresh ginger - Provides a warm, slightly spicy aromatic profile.
• 1 large egg (use white only) - Acts as a binding agent for the filling.
• ¼ cup black beans - Adds protein and heartiness to the dish.
• 1 cup ground pork - The main protein component, offering savory richness.
• 2 tablespoons sliced fresh green onions - Offers mild onion flavor and freshness.
• 1 teaspoon chunky garlic stir-in paste - Adds robust garlic undertones.
• 1 tablespoon soy sauce - Lends a salty, umami character.
• 2 teaspoons sesame oil - Infuses nuttiness and complexity.
• 2 teaspoons hot sauce - Introduces a spicy kick to the mix.
• 20 wonton wrappers - The vessel for the mouth-watering filling.
• ½ cup sweet chili sauce - Perfect for dipping, complementing each bite with sweet heat.

Step-by-Step Instructions

1. First, start by preparing your vegetables. Chop the coleslaw into small pieces, ensuring they're fine enough to blend neatly into the pork mixture. Peel your ½-inch piece of ginger, finely mince it, and set aside about 1 teaspoon. Separate the egg, using only the egg white for this recipe. Ensure your black beans are drained and rinsed thoroughly to remove extra starch.
2. In a large mixing bowl, combine the prepared ground pork, chopped coleslaw, minced ginger, sliced green onions, garlic paste, soy sauce, sesame oil, hot sauce, and egg white. Mix thoroughly with clean hands until all ingredients are evenly distributed. Carefully fold in the black beans, mixing gently to avoid breaking them.
3. Lay out your wonton wrappers on a clean, dry surface. Spoon approximately 1 tablespoon of the pork mixture into the center of each wrapper. Wet your fingers with a little water, then fold each wrapper by bringing the sides toward the middle, enclosing the filling securely to shape the dumplings.
4. Prepare a wok or a large sauté pan by bringing 2–3 inches of water to a rolling boil. Arrange the dumplings in a steamer basket, ensuring they are not overcrowded, which might prevent them from cooking thoroughly. Cover the basket and carefully place it into the wok. Make sure the water doesn’t touch the bottom of the basket.
5. Steam the dumplings for about 7–8 minutes, or until the internal temperature of the filling reaches 165°F. This steaming process ensures a tender, moist dumpling. Repeat the steaming process for the remaining dumplings.
6. Serve the hot dumplings with sweet chili sauce on the side, a delightful compliment that balances the dumplings’ savory filling with its sweet and spicy notes.

Tips for Troubleshooting If Something Goes Wrong with the Recipe

• Too thick filling? Add a touch of broth or a bit more egg white until the desired consistency is achieved.
• Dumplings too spicy? Serve with a side of plain yogurt or add a touch of honey to the sweet chili sauce to balance the spice.
• Trouble sealing the wrappers? Make sure the edges are slightly wet before folding to help the wrappers stick together.
• Stuck to the steamer? Lightly oil the steamer basket or line it with cabbage leaves to prevent sticking.
• Filling too dry? Incorporate a little more sesame oil or soy sauce for moisture.

Ideas for Pairing with the Recipe

• Side Dishes: A simple cucumber salad with vinegar, salt, and sugar offers a refreshing crunch against the succulent dumplings. Alternatively, serve alongside stir-fried vegetables like bok choy or snap peas for vivid colors and flavors.
• Drinks: Pair with a crisp white wine, such as a Riesling or a chilled Sake, to complement the dumplings' savory profile. For non-alcoholic options, iced green tea or a zesty ginger ale works wonderfully.
• Desserts or Garnishes: Finish with a dessert like mango sticky rice for a sweet, tropical contrast. Garnish with toasted sesame seeds on the dumplings for an added layer of nutty flavor and crunch.

How to Store Properly

• For Refrigeration: Place any leftover dumplings in an airtight container, where they can be stored in the fridge for up to 3 days. Ensure they are well-sealed to maintain moisture.
• For Freezing: Arrange uncooked dumplings on a tray lined with parchment paper, freeze until solid, then store in a freezer bag for up to 3 months. To reheat frozen dumplings, steam them directly from frozen for 10–12 minutes.
• Consider freezing extra filling separately in a bag for up to 2 months and use it for future quick dumpling preparations or as a flavorful stir-fry addition.

FAQs

• Can I use a different type of meat? Absolutely! Ground chicken or turkey is a great substitute for pork, offering a leaner option.
• What if I don’t have a steamer basket? You can use a metal colander lined with parchment paper over a pot of simmering water as an alternative steamer.
• Can the filling be made ahead of time? Yes, prepare the filling up to a day in advance and store in the refrigerator in a sealed container to allow the flavors to meld.
• Is it necessary to separate the egg? Separating the egg and using only the white helps to bind the filling without adding extra richness that the yolk would introduce.