Chinese dumplings with mortadella

Ingredients:

Dumplings

• 220 g mortadella, cut into 2 cm pieces.
• 220 g of minced pork
• 1 tbsp cornstarch
• 1 tbsp mirin
• 1 tbsp sesame oil + more as needed
• 1 tbsp. Shaoxing wine or sake
• 1 tbsp soy sauce
• 0.5 cup Chinese cabbage, finely diced
• 1/4 cup Spanish onion, finely diced
• 1 tbsp. grated ginger
• 3 cloves garlic, grated
• 3 green onions, finely chopped
• 1 package pre-cut dumpling or wonton dough, thawed covered with a damp cloth

Dip sauce

• 1/4 cup soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp chili pepper flakes

Preparation:

1. Dumplings:

   
   Finely chop the mortadella in a food processor. Place the mortadella and ground pork in a large bowl. Add the cornstarch, mirin, sesame oil, wine, and soy sauce, season with salt and pepper. Mix well with your hands. Add the cabbage, onion, ginger, garlic, and green onions to the meat mixture and mix well with your hands. Cover the bowl and refrigerate for 20-30 minutes to allow the flavors to meld.
   
2. Fill a small bowl with warm water. To form the dumplings, place 1 tablespoon of filling in the center of each piece of dough. Moisten the edges with warm water and seal tightly, pleating the dough along one side. Continue making the dumplings until the filling is gone.
3. Heat 1 tablespoon of sesame oil in a nonstick frying pan over medium-high heat and add a few dumplings, making sure they're not touching. After 30 seconds, add hot water to the pan, submerging the dumplings about a quarter of the way. Cover the pan with a lid, reduce the heat to medium, and steam the dumplings. Remove the lid when the water has almost completely evaporated, after 5-6 minutes. When the pan is dry, add another 1 tablespoon of sesame oil, increase the heat again to medium-high, and steam the dumplings until crispy on the bottom. Cook the remaining dumplings in the same way.

4. Dip sauce:

   
   Combine soy sauce, balsamic vinegar, and chili flakes. Serve with dumplings.