Pork and Chive Dumplings

By shirl1_

Ingredients

• Ingredients
• 1/2 pound fatty ground pork
• 1/2 tablespoon Shaoxing wine
• 1/4 teaspoon Asian sesame oil
• 1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
• 1 1/2 teaspoons finely grated peeled ginger
• 1/2 teaspoon rice vinegar (not seasoned)
• 2 teaspoons soy sauce
• 1/2 teaspoon kosher salt
• Pinch of white pepper
• 3 tablespoons finely chopped cilantro stems
• 3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
• 24 to 30 round dumpling wrappers (preferably with egg)
• Accompaniment: Lantern dumpling sauce
• Garnish: thinly sliced scallions
• Dipping Sauce for Dumplings
• 1/2 cup of soy sauce
• 1/3 cup of water1/2 tsp Shaoxing wine
• 1/8 tsp Asian sesame oil
• 1 garlic clove smashed
• 3 dried red chilies, wiped clean
• 1/8 tsp sugar
• Stir together all ingredients and let stan at room temperature for 2 days

Details

Servings 12

Preparation

Step 1

Preparation: Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter. Cooks’ note: Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred