Dumplings in Pomodoro Sauce

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.