Incogmeato® Ground Blend Sichuan-Style Dumpling

Servings: 10 dumplings

Ingredients

For the chile crisp

2 cups Extra virgin olive oil
1 cup Garlic, sliced thin on mandolin
1 cup Shallots, sliced thin on mandolin
1 Tbs. Dried porcini powder
1 tsp. Espellette Pepper
1 tsp. Aleppo chile
1/2 Tbs. Chile de arbol
1/2 Tbs. Urfa pepper
1 ea. Star anise pod
1 tsp. Szechuan peppercorns
1 tsp. Green cardamom
1½ Tbs. MSG
1 Tbs. Salt
2 Tbs. Sugar

For the filling

1 package Incogmeato™ Ground Blend
1/2 cup Leek whites, minced
1/2 cup Scallion whites, minced
1 Tbs. Ginger, minced
1 Tbs. Garlic, minced
4 Tbs. Soy sauce
1 Tbs. Rice wine vinegar
2 Tbs. Miso
1 Tbs. Sesame seeds
10 ea. Square wonton wrappers, prepped
As needed Water
1/4 cup Wonton filling
2 Tbs. Chile crisp
2 Tbs. Aged balsamic vinegar
1 ea. Radish, sliced thin on a mandolin
2 ea. Scallion greens, cut on an extreme bias

Recipe Directions

For the chile crisp:
1. Heat olive oil to 350º F in a sauce pot. Fry the shaved garlic and shallots in batches in olive oil until they are completely crispy. Dry on paper towels.
2. Grind up all peppers and spices in the spice grinder.
3. Add spice mixture to the hot oil. Then add the MSG, salt, sugar, and reserved shallots and garlic. Mix until combined and then cool to room temperature.
For the filling:
1. Mix Incogmeato® Ground Blend, leek and scalllion whites, ginger, garlic, soy sauce, rice wine vinegar, miso, and sesame seeds until combined.
2. Test a small amount in a skillet for seasoning and adjust as needed.
For the wontons:
1. Lay out the wonton wrappers on a work surface. Brush each wrapper with water.
2. Spoon about 1 tsp filling onto each wrapper and fold in the style of Chinese wontons.
3. Heat a pot full of water to a boil and season lightly with salt.
4. Add the wontons and cook for about 3-4 minutes.
5. Drain from the water and place in a serving bowl.
To serve:
1. Spoon the chile crisp over the wontons and drizzle with the aged balsamic.
2. Garnish with sliced radishes and scallion greens.