Pork Dumplings with Soy, Chile, and Cilantro Sauce

Pork Dumplings:

• 1 tablespoon sesame oil
• 1/2 onion, chopped
• 1/3 cup chopped scallions
• 1/2 pound ground pork
• 3 tablespoons roughly chopped cilantro
• 1 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon onion powder
• Salt to taste
• 15 wonton wrappers
• Canola oil for frying

Chile Sauce:

• 1 cup low-sodium soy sauce
• 1/2 cup sliced onions
• 1/2 cup sliced tomatoes
• 1/3 cup of chopped cilantro
• 1/2 teaspoon chopped Thai long chilies
• 1/2 teaspoon sesame oil

To make the dumplings, warm the sesame oil in a skillet over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Stir in the scallions. Add the pork, cilantro, pepper, turmeric, cinnamon, onion powder, and salt; stir to combine. Sauté until the pork is just cooked through, about 10 minutes. Transfer the contents of the skillet to a bowl and chill in the refrigerator for 1 hour.

Once the pork mixture is cool, place individual dumpling wrappers on the work surface and wet the edges with cold water. Place 1 tablespoon of the filling in the center of a wrapper. Fold one corner of the wrapper over its filling, lining it up with the opposite corner to form a triangle. Pinch the edges to seal. Repeat with the remaining wrappers. Transfer to the dumplings to a baking sheet, cover with plastic wrap, and chill in the refrigerator for 2 hours.

Heat at least 2 inches of oil in a deep, heavy-bottomed pot over medium heat. Carefully place the dumplings in the hot oil and fry until golden brown, about 2 minutes. (Depending on the size of your pot, you may have to fry the dumplings in batches.) Transfer the fried dumplings to a plate lined with paper towels to drain.

To make the sauce, combine the soy sauce, onions, tomatoes, cilantro, chilies, and sesame oil in a large mixing bowl and mix well. Toss the dumplings in the sauce just before serving.