Dumplings in Pomodoro Sauce

A dish initially inspired by Ina Garten's Real Meatballs and Spaghetti Sauce but that went wild and became an Asian Italian American dumpling dish. The filling uses pork and veal and incorporates traditional Italian ingredients like parsley and parmesan but also incorporates flavors from my grandma's pantry like ginger and rice vinegar. It's a combination that offends multiple grandmas but surprisingly works well together. The pomodoro sauce is untraditional in that it is made in a steamer, where the steam tenderizes the tomatoes alongside its seasonings becoming a sauce in a matter of minutes. Dumplings are then steamed directly on top and topped with chili crisp and basil. You can make your own dumplings, or use store bought frozen ones!
At a glance
Yield
24-30 dumplingsTime
2 hoursIngredients
Dumpling wrappers
1 batch of dumpling wrappers
Dumpling filling
1/2 pound veal
1/2 pound pork
2 tablespoons flat leaf parsley
3 cloves garlic, grated
1/2 teaspoon of fresh ginger, grated
3 tablespoons parmesan cheese, grated
2 teaspoons kosher salt
1 teaspoon granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon rice vinegar
1 egg beaten
Tomato sauce
1 cup grape tomatoes
1 clove garlic, grated
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 teaspoon granulated sugar
1 teaspoon kosher salt
Toppings (optional)
Any fresh herb like basil, parsley or scallion
Chili crisp or olive oil to drizzle
Preparation
Prep dumpling wrappers
Have dumpling wrappers on hand, whether homemade or store bought. Set aside until ready to fold.
Make dumpling filling
In a large mixing bowl, mix together veal, pork, parsley, garlic, ginger, parmesan, kosher salt, sugar, nutmeg, vinegar, and egg until combined.
Fold dumplings and make sauce
Set aside a tray dusted with flour. Place a small scoop of dumpling into a dumpling wrapper and seal with your fold of choice. (🔌 shameless plug: if you need some folding guidance, my book First Generation as a whole section on easy-hard dumpling folds!)
Set a pot of water to boil. In a shallow plate that can fit within a steamer, pour in tomatoes, garlic, sesame oil, olive oil, sugar, and kosher salt. Give it a little mix, then carefully place into a steamer. Carefully place the steamer on top of the pot of boiling water and steam covered for 10 minutes until the tomatoes have softened. Once cooked, turn the heat down and uncover the steamer. Use a spatula to mush all the tomatoes. Mix the mushy tomatoes together until it forms a sauce. Place dumplings directly on top of the sauce. Cover the steamer again and bring water to boil. Steam again for another 8 minutes until the dumplings are cooked through. Once cooked, top with some chili crisp and fresh basil to serve.
Comments
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Dumpling wrappers
1 batch of dumpling wrappers
Dumpling filling
1/2 pound veal
1/2 pound pork
2 tablespoons flat leaf parsley
3 cloves garlic, grated
1/2 teaspoon of fresh ginger, grated
3 tablespoons parmesan cheese, grated
2 teaspoons kosher salt
1 teaspoon granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon rice vinegar
1 egg beaten
Tomato sauce
1 cup grape tomatoes
1 clove garlic, grated
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 teaspoon granulated sugar
1 teaspoon kosher salt
Toppings (optional)
Any fresh herb like basil, parsley or scallion
Chili crisp or olive oil to drizzle
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