Today’s Pork Dumpling Squash Blossoms swap the dumpling skin for a squash blossom sheath. The filling is a classic combo of minced pork, scallions, soy sauce, and water chestnuts. The dipping sauce is an ode to the small bowls that accompany steaming baskets of dim sum. But simply swapping the dumplings’ usual flour-based dough coating for an actual flower transforms them into something that, I don’t know, just makes me giddy. It’s like tucking into fairy food, I swear. So without further ado, let’s make these fanciful, floral parcels.
