Pho Dumplings And Chunky Chili Oil

Makes 48-50 dumplings 

Ingredients:

For Filling:
1 pound ground beef
2 shallot (1 peeled and halved, 1 peeled, sliced thinly for garnish)
2 tablespoons minced ginger
2 tablespoons minced garlic
1 tablespoon Hoisin
1 tablespoon Sambal Oelek or Sriracha
½ cup good soy sauce
10 sprigs fresh cilantro (reserve 2 for garnish)
10 sprigs fresh mint (reserve 2 for garnish)
10 sprigs fresh basil (reserve 2 for garnish)

For wrapping:

Wonton wrappers

Small bowl of water

For Garnish:

Black sesame seeds

Chili Oil (see recipe below)

Fresh herbs (see above)

Scallion thinly sliced whites and greens

Shallot thinly sliced (see above)

Vegetable oil (for pan frying)

Directions:

For filling:

Combine all of the filling ingredients into Vitamix and pulse at level 5 until ingredients are fully incorporated. Transfer filling mixture to a bowl or plastic storage container for storing in the fridge for up to two days.

For assembly:

Remove wonton wrappers from plastic and set aside. Using your water bowl dip finger into and apply a small amount to the outer edges of the wonton wrapper. Scoop a small spoonful of filling into the center of the wrapper. Fold the bottom corner up to the top, pinch and seal with your fingers. Take the left and right corners and fold them up and toward one another and seal.
Continue making dumplings until filling is used.*

Cooking:

Heat a medium sauté pan to medium high heat. Add vegetable oil. Add dumplings one by one and fill the pan (but don’t crowd it) and pan fry at medium high heat for two minutes per side. Wontons will be golden brown. Add ½ cup water and steam cook for 8-10 minutes.

Remove dumplings and assemble onto a platter or large plate. Garnish with Chunky Chili Oil, scallion, shallot, herbs and black sesame seeds. Serve immediately.

*STORE DUMPLINGS IN FREEZER BAGS FOR LATER USE.

Chunky Chile Oil

1 lb red jalapeños, stems trimmed, leave whole

10 cloves garlic, peeled

2 tablespoons light brown sugar

1 tablespoon Kosher salt

1/4 cup distilled white vinegar

1 teaspoon sesame oil

1 cup Vegetable or Canola oil

Directions:

In your Vitamix combine the first five ingredients. Pulse (level 4) into a chunky consistency. Scrape the insides of the blender and continue to pulse until the ingredients are incorporated to a paste-like consistency. (End result will be chunky.)

Place mixture into a bowl, add oil and sesame oil. Stir and oil is ready to use.
Store in bar or plastic storage container in refrigerator.