Ingredients
Equipment
Method
- Separate the white and green portions of the scallions. Finely chop both and set them aside separately.4 scallions
- Place the pork in a large bowl and add the scallion greens, water chestnuts, garlic, ginger, soy sauce, wine, sugar, cornstarch, sesame oil, and five-spice powder. Using clean hands, mix until everything is thoroughly integrated.454g (1 lb) ground pork, 4-5 water chestnuts, 2 cloves garlic, 1 tbsp fresh ginger, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1½ tsp granulated sugar, 1 tsp cornstarch, ½ tsp sesame oil, ½ tsp five-spice powder
- Transfer the pork filling to a large piping bag fitted with a large round piping tip. Gently open each blossom and insert the piping bag. Don't start piping until the tip reaches the base of the flower. Pipe roughly 1 ½ tablespoons of the filling into each blossom. Gently twist the petals closed to form a seal.12-14 squash blossoms
- Line the interior of a bamboo steamer with lettuce leaves and arrange the blossoms on top. Fill a wok with roughly three inches of water and place it over high heat. Bring to a boil and reduce to a simmer. Place the bamboo steamer in the center of the water and let steam for 8-12 minutes or until the dumplings register an internal temperature of 165°F.8-10 green lettuce leaves
For the Dipping Sauce
- Pour the scallion whites into a bowl and add the soy sauce, vinegar, sugar, and sesame oil. Stir to combine.3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sugar , ½ tsp sesame oil
- Arrange the dumplings on a platter and serve alongside the dipping sauce.