Makes about 24 dumplings
Dates and pork have always been a great duo, but combine those two with a spicy, aromatic chili crisp and that is when the magic really happens. These playful little date “dumplings” take a classic pork dumpling filling and stuff it inside our sweet, gooey medjool dates. The dumplings are juicy and fatty on the inside with a slightly caramelized crust from the natural sugars in the dates. We like to finish these dumplings with Fly by Jing’s Sichuan Chili Crisp—it’s crunchy, savory, and has that nice tingly heat from the Sichuan peppercorns. If you love a sweet-and-savory recipe, then this one’s for you.
Ingredients:
- Nonstick cooking spray, for greasing
- 20 to 24 Rancho Meladuco medjool dates
- ½ pound ground pork (the fattier the better)
- 1 Tablespoon soy sauce
- 1 Tablespoon Shaoxing rice wine
- 2 teaspoons finely grated peeled fresh ginger
- 1 large garlic clove, finely grated
- ¾ teaspoon granulated sugar
- Kosher salt
- ½ teaspoon cornstarch
- 2 scallions, white and light green parts only, very thinly sliced, plus more for garnish
- 1½ cups chicken stock or low-sodium broth
- Fly by Jing Sichuan chili crisp (or any chili crisp of your choosing), for serving
Preheat the oven to 400° F and set a rack on a rimmed baking sheet. Grease the rack.
Using a paring knife, cut a slit down the middle of each date; remove the pits. Open the dates slightly, leaving the bottom intact.
In a medium bowl, combine the ground pork with the soy sauce, rice wine, ginger, garlic, sugar, and ¾ teaspoon of salt. In a small bowl, whisk the cornstarch with 1 tablespoon of water. Stir the cornstarch slurry into the pork filling. Using your hands or a spoon, stir the filling really well until all of the liquid is absorbed and the pork is a bit sticky. Stir in the scallions.
Stuff each date with 1 to 2 teaspoons of the dumpling filling, then shape the dates around the pork filling and smooth the top (you will still see the filling). Transfer the date “dumplings” cut side up to the rack set inside the baking sheet.
Pour the chicken stock into the bottom of the baking sheet and cover loosely with foil. Carefully transfer to the oven and bake for 10 minutes. Remove the foil and bake for about 8 minutes more, or until the pork is cooked through and the dates are beginning to caramelize in spots.
Transfer the dumplings to a serving plate and drizzle with chile crisp. Garnish with more scallions. Eat right away!
Recipe & Photos: Julia Heffelfinger @JuliaHeff
