Boiled Dumplings are a Chinese delicacy. Historians believe Zhang Zhongjing created dumplings during the imperial dynasty era of China. This medical practitioner decided to whip up a new dish after many people had fallen ill during the harsh winter. Zhongjing combined mutton, herbs, and chili and sealed them in the dough. He then steamed the dumplings to prevent the wrappers from opening up and keep them warm. These dumplings warmed the people up during the winter, and the herbs enhanced blood circulation and prevented frostbite. All in all, the dumplings served their purpose and gave us a new dish we could enjoy for many years.
This take on Chinese dumplings features a pork filling loaded with fresh green onions, ginger, garlic, sesame oil, and Napa cabbage. The pork filling is encased in a freshly made gluten-free wrapper and boiled to create the perfect boiled dumplings. To make the dumplings even tastier, we served them with a flavorful sauce made from sake, tamari, rice vinegar, coconut aminos, sugar-free sweetener, garlic, and ginger. Finally, we whipped up a batch of homemade Chili Oil to help spice up your dumplings.
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