Pork Dumplings with cannabis infused sesame oil
“CHINESE PORK DUMPLINGS WILL ALWAYS HOLD A SPECIAL PLACE IN MY HEART. Growing up, mom and I would make dumplings in bulk to freeze so I’d have something to whip up for an after school snack. I got my love for cooking from my mom, for us, it’s almost therapeutic. These are the flavors of my childhood adapted with a medicated sesame oil.”
– Monica Lo, Sous Weed
infused Sesame oil
8 oz toasted sesame oil
1 oz cannabis trim or flowers
1 ½ lb fatty ground pork
½ lb raw shrimp, chopped finely (optional)
1 Tbsp Shaoxing wine
¼ cup medicated sesame oil
1 ½ tsp ginger, finely grated
½ tsp rice vinegar
3 Tbsp soy sauce
1 tsp kosher salt
½ tsp white pepper, ground
⅓ cup Chinese chives, finely chopped
45-50 round dumpling wrappers
Scallions, to garnish
Sesame seeds, to garnish
Medicated sesame oil, to serve with
Soy sauce, to serve with
For the Infused Sesame Oil
Sous Vide Method:
- First you need to decarb your trim to activate the THC. You can decarb using the sous vide method, or you can wrap the trim in foil and place in the oven at 310ºF for 10-18 minutes. (You know it’s ready when it starts smelling like a Christmas tree.)
- Set your sous vide water bath to 85ºC (185ºF).
- Pour the sesame oil in a large canning jar and add the warm, decarbed trim. Seal the jar and place into the water bath to sous vide for 4 hours to fully infuse.
- After 4 hours, gently remove jar from water bath and let cool.
- Strain out the trim and discard.
- Store the oil in a cool dark place.
Fill LEVO pod with 1 oz cannabis. Add 8 oz of toasted sesame oil to the reservoir. Set time to 2.5 hours and 200F to infuse.
For the Pork Dumplings
- Combine ground pork, shrimp, Shaoxing wine, medicated sesame oil, ginger, rice vinegar, soy sauce, salt, white pepper, and Chinese chives in a large mixing bowl and mix until uniform.
- Place a slightly rounded teaspoon of meat filling into the center of a wrapper and moisten the edges with water. Fold the wrapper in half to form a crescent shape and press firmly to seal. (You can even pleat the edges for decorative and superstitious purposes!)
- Repeat with the remaining filling and wrappers.
You can cook the dumplings in a large pot of simmering water until the pork is cooked, about 3-4 minutes.
Add some canola oil to a cast iron skillet and heat on medium-high. Add the dumplings and cover for 2 minutes to steam and cook through. Remove the cover and flip the dumplings.
Cook for an additional 1-2 minutes until golden brown.
Kettle on, a few deep breaths, and enjoy.
1 heaping teaspoon in your tea infuser, steep for 5 minutes, or to desired potency.
*Recipe adapted from Sous Weed for Leafly.