![Pork Bakso Dumplings](https://cdn.statically.io/img/www.foodandwine.com/thmb/bn-DOvnSubDb160HjiFrkuBlbyg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pork-Bakso-Dumplings-FT-RECIPE1021-fbd4b8bb3668407e94da4bb3e2aec6ad.jpg)
Ingredients
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6 garlic cloves, chopped
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1 (1 1/2-inch) piece fresh ginger, peeled and chopped (about 2 tablespoons)
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2 tablespoons thinly sliced lemongrass (from light end of 1 [2-ounce] stalk)
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2.50 tablespoons fish sauce (such as Squid Brand)
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1 teaspoon granulated sugar
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.50 teaspoon black pepper
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.50 teaspoon ground coriander
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1 pound 80% lean ground pork
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1 large egg white
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2 tablespoons ice water
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40 dumpling wrappers
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Chile oil, for serving
Directions
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Pulse garlic, ginger, and lemongrass in a food processor until finely chopped, about 5 pulses. Add fish sauce, sugar, pepper, and coriander, and pulse until combined, about 5 pulses. Add pork and egg white, and pulse until combined, about 6 pulses, stopping to scrape down sides of bowl as needed. With processor running, drizzle in 2 tablespoons ice water. Continue to process until mixture is emulsified and meat is lighter in color, 15 to 20 seconds.
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Bring a large pot of water to a boil over high. Using wet hands, roll 1 tablespoon meat mixture into a ball. Place meatball on a baking sheet; repeat procedure with remaining meat mixture. Using your fingertip, lightly wet edges of 1 dumpling wrapper with water. Place 1 meatball slightly off-center in wrapper. Fold wrapper in half over meat, pressing edges tightly to seal and smoothing out any air pockets. Repeat with remaining wrappers and meatballs.
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Place about one-fourth of dumplings in boiling water, and gently stir once. Boil until wrappers look glossy and dumplings float to surface and slightly puff up, about 8 minutes. Repeat 3 times with remaining dumplings.
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To serve, place dumplings in a bowl, and drizzle with chile oil.
Note
Find fresh lemongrass stalks at South Asian markets.
Suggested Pairing
Dry Australian Riesling: Jim Barry The Lodge Hill