PORK AND CHIVE DUMPLINGS WITH RED CHILE OIL

By porklion

Ingredients

• Ingredients
• 3 (2- to 3-inch) dried red Asian chile peppers or chiles de arbol
• 1 1/2 tablespoons canola oil
• 2 teaspoons sugar, divided
• 1 teaspoon dark sesame oil
• 1 tablespoon lower-sodium soy sauce, divided
• 2 teaspoons rice vinegar
• 2 garlic cloves, grated and divided
• 8 ounces pork tenderloin, chopped
• 1/2 cup chopped fresh chives, divided
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon ground white pepper
• 1 large egg, lightly beaten
• 18 round gyoza skins
• Cooking spray
• Napa (Chinese) cabbage leaves or romaine lettuce leaves
• 1 teaspoon toasted sesame seeds, lightly crushed

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Heat a small skillet over medium-high heat. Add whole chiles to pan; cook 1 to 2 minutes or until darkened and fragrant. Remove from pan; discard stems. Place chiles in a mini food processor; process until finely chopped (chiles should resemble crushed red pepper). Heat canola oil in pan 30 seconds over medium-high heat or until oil shimmers. Remove from heat; add chiles to hot oil. Let stand at room temperature 5 minutes. Stir in 1 teaspoon sugar, sesame oil, 2 teaspoons soy sauce, vinegar, and 1 garlic clove.

2. Add pork to food processor; pulse 6 times or until ground. Add remaining 1 teaspoon sugar, remaining 1 teaspoon soy sauce, remaining 1 garlic clove, 1/4 cup chives, ginger, white pepper, and egg; pulse 2 to 3 times to combine.

3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 2 rounded teaspoons pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.

4. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Spread 2 teaspoons chile oil over a platter; top evenly with dumplings. Drizzle remaining chile oil over dumplings; sprinkle with remaining 1/4 cup chives and sesame seeds.

1. Heat a small skillet over medium-high heat. Add whole chiles to pan; cook 1 to 2 minutes or until darkened and fragrant. Remove from pan; discard stems. Place chiles in a mini food processor; process until finely chopped (chiles should resemble crushed red pepper). Heat canola oil in pan 30 seconds over medium-high heat or until oil shimmers. Remove from heat; add chiles to hot oil. Let stand at room temperature 5 minutes. Stir in 1 teaspoon sugar, sesame oil, 2 teaspoons soy sauce, vinegar, and 1 garlic clove.

2. Add pork to food processor; pulse 6 times or until ground. Add remaining 1 teaspoon sugar, remaining 1 teaspoon soy sauce, remaining 1 garlic clove, 1/4 cup chives, ginger, white pepper, and egg; pulse 2 to 3 times to combine.

3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 2 rounded teaspoons pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.

4. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Spread 2 teaspoons chile oil over a platter; top evenly with dumplings. Drizzle remaining chile oil over dumplings; sprinkle with remaining 1/4 cup chives and sesame seeds.