Ingredients:

  • 300g ground pork (80/20 fat ratio)
  • 200g raw shrimp, peeled, deveined, and minced into a paste
  • 3 large coriander roots
  • 5 cloves garlic, peeled
  • 1 tsp white peppercorns
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp coconut sugar
  • 100g canned water chestnuts, finely diced
  • 1 tbsp cornstarch
  • 250g thin yellow wonton wrappers
  • 2 tbsp vegetable oil for greasing
  • 2 tbsp black soy sauce
  • 1 tbsp light soy sauce for dipping
  • 2 tbsp distilled white vinegar
  • 1 tsp sambal oelek
  • 0.25 cup neutral oil
  • 3 tbsp minced garlic for garnish

Instructions:

  1. Using a mortar and pestle, pound the coriander roots, 5 garlic cloves, and white peppercorns into a smooth, fine paste (Sam Gler).
  2. In a large chilled mixing bowl, combine the ground pork, minced shrimp paste, and the prepared aromatic paste. Add 2 tbsp oyster sauce, 1 tbsp light soy sauce, sesame oil, coconut sugar, and cornstarch.
  3. Vigorously mix the filling in one direction for 2-3 minutes until the proteins emulsify and the mixture becomes tacky and elastic. Fold in the diced water chestnuts.
  4. Trim square wonton wrappers into circles using a pastry cutter. Place a tablespoon of filling in the center, gather the sides up to create an open-top cylinder, and squeeze gently to secure.
  5. Grease a steamer rack with vegetable oil. Arrange dumplings and lightly spray with water. Steam over boiling water for 10 minutes.
  6. Heat 0.25 cup neutral oil in a small pan. Fry 3 tbsp minced garlic until golden brown. Brush the hot garlic oil over the steamed dumplings.
  7. Whisk together black soy sauce, the remaining 1 tbsp light soy sauce, vinegar, and sambal oelek to create the dipping sauce.