This is the perfect dish to get the kids involved. Making dumplings will become a family favourite.
1 lb ground pork
1/4 cup finely diced shallots
3/4 tablespoons grated fresh ginger
1/2 cup chopped fresh cilantro
1 tablespoon Chinese cooking wine
3 tablespoons soy sauce
2 tablespoons cornstarch
1 package (400 grams) wonton wraps
3 pieces of star anise
1 teaspoon dried Anise Seed
1/2 cup diced shallots
1/4 cup diced garlic
1 teaspoon peanut oil (or vegetable oil)
1 tablespoon chopped red Thai chili
1/2 cup halved and sliced jalapeno
1 teaspoon dried chili flakes
1 cup peanut oil (or vegetable oil)
2 tablespoons chopped fresh cilantro
Combine all ingredients except wonton wraps in a clean dry bowl. Cover and refrigerate for one hour.
Set up a station with a parchment-lined tray, a very lightly damp kitchen towel, a small spoon, and a small bowl of water. Take a single wonton wrap and turn it so it is orientated into a diamond shape with the points of the wrap pointing north, east, south, and west. Place a small dollop of pork mixture in the bottom corner (the south position). Roll up like a cigar towards the top point (north point) of the wonton skin, leaving a flat triangle at the top. Dip your finger in the water and place it on the right side tail. Connect the left tail and right tail by folding and using the water as glue to connect them, and press firmly to seal. Place on parchment lined tray with the lightly damp towel covering. Continue until all the wonton skins and pork filling are done. Transfer to the fridge.
Place both anise, shallots, garlic, and one teaspoon of oil in a medium-sized pot. Place on the stovetop over medium heat and saute till the shallots turn translucent and not browned roughly five minutes.
Add all the chilis and the rest of the oil and bring to a simmer, then immediately turn off the heat. Remove from heat and allow to cool to room temperature. Add cilantro and mix well. Remove the pieces of star anise and discard.
Assemble and Serve
Bring a large pot of well-salted water to a boil, and gently submerge dumplings into the water. Reduce to a simmer and cook till the meat is fully cooked roughly three minutes. Strain boiled dumplings and gently place them on a large flat platter with high sides, discard excess water.
Spoon the chili oil over the dumplings. Drizzle some of the oil over the whole platter and sprinkle the cumin. Serve hot and enjoy.