XO Sauce Infused Dim Sum Dumplings

1.In a large mixing bowl, combine ground pork, chopped napa cabbage, scallions, XO sauce, soy sauce, sesame oil, sugar, white pepper, salt, and cornstarch. Mix thoroughly until the filling becomes sticky and cohesive.

2.Prepare a clean work surface and place a small bowl of water nearby. Lay out several dumpling wrappers at a time, keeping the rest covered with a damp towel to prevent drying.

3.Place about 1 heaping teaspoon of filling in the center of each wrapper. Dip your finger in water and moisten the edge of the wrapper.

4.Fold the wrapper in half over the filling to form a half-moon shape. Pinch the edges together, pleating as desired, to seal tightly. Repeat with remaining wrappers and filling.

5.Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings in the basket, leaving space between each.

6.Bring a pot of water to a boil. Place the steamer basket over the boiling water, cover, and steam dumplings for 7–8 minutes, or until the pork is cooked through and wrappers turn translucent.

7.Alternatively, for pan-fried dumplings, heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down, cook until bottoms are golden (about 2 minutes), then add 1/4 cup water, cover, and steam for 4–5 minutes until water evaporates and dumplings are cooked through.

8.Transfer dumplings to a serving platter. Garnish with extra XO sauce, sliced scallions, and red chili if desired. Serve hot.