Chili Crisp Pork and Apple Dumplings

Preparation

Make dumpling wrappers

Make wrappers of your choice. For a simple homemade wrapper, try the classic dumpling wrappers recipe. To create the wrapper in this photo, make one portion of classic wrappers and one portion of orange dumpling wrappers.

To make dumpling wrappers like the photo: Roll each color out until thin, then place each color on top of each other and flatten together to attach. Once the wrappers are attached, cut individual wrappers with a cookie cutter.

Prep filling

Add the pork, apples, scallions, garlic, ginger, rice vinegar, chili crisp, ketchup, sesame oil, sugar and salt. With your hands, using a circular motion, mix together until the filling looks homogenous and feels sticky, about 3 minutes. Cover the bowl with plastic wrap and set aside in the fridge until ready to form the dumplings, up to a day in advance.

Fold dumplings

When ready to fold, place a spoonful of filling about a third the size of the wrapper into the center of the wrapper. Seal the dumpling using the fold of your choice. Repeat until you’ve run out of filling or wrappers.

To fold dumplings like the photo:

Cook dumplings

In a large nonstick pan over medium-high heat, warm a generous glug of oil and place the dumplings in the pan, bottoms down. Fry for 1 to 2 minutes, until the bottoms have browned. Add ¼ cup of water to the pan and place a lid on top (the water will splatter when it hits the oil, so be careful!). Reduce the heat to medium, and steam for 6 to 8 minutes, adding more water 1 tablespoon at a time if the water evaporates. Fetch the dumplings from the pan, and serve.