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Pork and Chive Dumplings

Name: Pork and Chive Dumplings
Cuisine: chinese
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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