An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings.

Direction

1. Pulse garlic, ginger, and lemongrass in a food processor until finely chopped, about 5 pulses. Add fish sauce, sugar, pepper, and coriander, and pulse until combined, about 5 pulses. Add pork and egg white, and pulse until combined, about 6 pulses, stopping to scrape down sides of bowl as needed. With processor running, drizzle in 2 tablespoons ice water. Continue to process until mixture is emulsified and meat is lighter in color, 15 to 20 seconds.
2. Bring a large pot of water to a boil over high. Using wet hands, roll 1 tablespoon meat mixture into a ball. Place meatball on a baking sheet; repeat procedure with remaining meat mixture. Using your fingertip, lightly wet edges of 1 dumpling wrapper with water. Place 1 meatball slightly off-center in wrapper. Fold wrapper in half over meat, pressing edges tightly to seal and smoothing out any air pockets. Repeat with remaining wrappers and meatballs.
3. Place about one-fourth of dumplings in boiling water, and gently stir once. Boil until wrappers look glossy and dumplings float to surface and slightly puff up, about 8 minutes. Repeat 3 times with remaining dumplings.
4. To serve, place dumplings in a bowl, and drizzle with chile oil.