Dumpling Meatballs

• total time: 30 minutes

Ingredients

12 ounces ground pork

1 1/2 tablespoons lower-sodium soy sauce, plus more for serving

2 teaspoons Shaoxing wine or dry sherry

1 1/2 teaspoons oyster sauce

1 1/2 teaspoons toasted sesame oil

1 1/2 teaspoons grated fresh ginger

1 large garlic clove, grated (about 1 tsp.)

1/4 teaspoon granulated sugar

1/4 teaspoon white pepper

1/3 cup thinly sliced scallions, plus more for garnish (about 5 medium)

4 tablespoons tap water, divided

12 square wonton wrappers

2 tablespoons canola oil

Chili oil or chili crisp, for serving

Directions

Combine pork, soy sauce, wine, oyster sauce, sesame oil, ginger, garlic, sugar, white pepper, 1/3 cup scallions, and 2 tablespoons water in a large bowl; gently mix to combine. Shape into 12 (scant 2-tablespoon) balls and place in a 12-inch cast-iron skillet, spaced about 1-inch apart. Working with 1 meatball at a time, drape 1 wonton wrapper over meatball, and cinch wrapper around the edges. Drizzle with canola oil.

Place skillet over medium-high heat and once the pan begins to sizzle, continue to cook for 1 minute. Drizzle with remaining 2 tablespoons water, cover, and cook, undisturbed, until water has mostly evaporated, about 4 minutes. Uncover and cook until bottoms and edges are golden brown, about 4 minutes.

Remove from heat and drizzle with chili oil or chili crisp and sprinkle with more scallions, to garnish. Serve with soy sauce.

Nutrition

• Calories: 497 kcal
• Total Fat: 32 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 833 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 29 g