Dim Sum Party Plate

🥘 Ingredients

• butter
  1 tbsp
• garlic
  4 cloves
• ginger
  1 in
• green beans
  20 oz
• ground pork
  8 oz
• jasmine rice
  1 c
• mayonnaise
  2 tbsp
• scallions
  2 stalks
• sesame oil
  2 tsp
• sesame seeds
  1 tbsp
• shredded carrots
  1 c
• shredded red cabbage
  2 c
• sour cream
  2 tbsp
• soy sauce
  2 tbsp
• sriracha
  1 tsp
• sugar
  1 tsp
• vegetable oil
  1 c
• water
  ¾ cup, ¾ cup
• white wine vinegar
  2 tbsp
• wonton wrappers
  1 pack

🍳 Cookware

• medium bowl
• medium bowl
• small bowl
• small pot
• baking sheet
• large pot
• plate
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince ginger . Mince garlic . Trim and thinly slice scallions , separating whites from greens; mince whites. In a medium bowl , combine mayonnaise , sour cream , sriracha , 1 tsp sesame oil , and half the white wine vinegar . Stir in shredded carrots , shredded red cabbage , and a drizzle of vegetable oil ; season with salt and pepper. In another medium bowl , combine ground pork , scallion whites, 2 tsp soy sauce , half the ginger and garlic, salt, and pepper.

   ginger: 1 in, garlic: 4 cloves, scallions: 2 stalks, mayonnaise: 2 tbsp, sour cream: 2 tbsp, sriracha: 1 tsp, sesame oil: 2 tsp, white wine vinegar: 2 tbsp, shredded carrots: 1 c, shredded red cabbage: 2 c, vegetable oil: 1 c, ground pork: 8 oz, soy sauce: 2 tbsp
2. 

   2

   Fill a small bowl with water . Place 6 wonton wrappers on a work surface (you will work in batches). Spoon 1 heaping tsp pork mixture into the center of each wrapper. Using your fingertips, wet edges of wrappers with water, then fold wrappers over filling. Press edges to seal. Set aside under a damp paper towel. Repeat process until you have 6-8 dumplings per person. If desired, cook extra filling until browned and cooked through, then toss with green beans later.

   water: ¾ cup, wonton wrappers: 1 pack, green beans: 10 oz
3. 

   3

   Heat 1 TBSP butter in a small pot over medium-high heat. Add remaining garlic and half the remaining ginger. Cook until fragrant, about ⏱️ 1 minutes . Stir in jasmine rice and ¾ cup water ; bring to a boil. Once boiling, cover and reduce heat to low. Cook until rice is tender, about ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.

   butter: 1 tbsp, jasmine rice: 1 c, water: ¾ cup
4. 

   4

   Meanwhile, toss green beans on a baking sheet with a drizzle of vegetable oil, salt, and pepper. Roast on top rack until tender, ⏱️ 12 minutes to ⏱️ 15 minutes . When done, remove from oven and toss with sesame seeds to taste and 1 tsp sesame oil.

   green beans: 10 oz, sesame seeds: 1 tbsp
5. 

   5

   While green beans roast, heat a ½-inch layer of vegetable oil in a large pot over medium-high heat. Working in batches, carefully add dumplings. The oil should bubble when you add the dumplings. If it does not, increase heat. Fry until golden brown and crisp, ⏱️ 1 minutes to ⏱️ 2 minutes per side. Carefully remove dumplings using a slotted spoon; set aside on a paper-towel-lined plate . Sprinkle with salt.
6. 

   6

   In a second small bowl , combine ½ tsp sugar with remaining soy sauce, white wine vinegar, ginger, and sesame oil. Fluff rice; stir in scallion greens and season with salt and pepper. Divide rice, dumplings, slaw, and green beans between plates. Serve with sauce on the side for dipping.

   sugar: 1 tsp