Pork Dumplings with Crispy Chili Sauce

By: Holly Haines

Makes: ~60 dumplings, 4-6 servings

This is my version of crunchy chili sauce, with lots of fried garlic and shallots mixed in. It’s great on eggs, on a bowl of hot white rice, but it’s especially wonderful with dumplings.  Sixty dumplings sounds like a lot but let me tell you how much your FutureSelf will thank you for having a few stashed away in the freezer. Put on a good playlist and zone out for a bit, once you get into the groove of folding, it goes by fast. I find the whole process delightful.

Both the sauce and the dumplings can be made ahead of time, and both keep incredibly well. The sauce will keep for a month in the fridge and the dumplings will keep frozen for a couple months. Make leftover dumplings into a soup moment – just ladle your favorite broth over top of boiled dumplings.