Pork and Chive Dumplings
These dumplings are the most juicy I've ever made. The recipe requires a trip to an asian market (at least in my area) but the results are quite worth it.
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|1 1 -Filling-|
|0.5 lb.ground pork; fatty is best|
|0.5 tablespoonShaoxing wine|
|0.25 teaspoonAsian sesame oil|
|0.5 teaspoonVietnamese chile-garlic sauce; I use Huy Fong bran|
|1.5 teaspoonsginger; finely grated, peeled|
|0.5 teaspoonrice vinegar; NOT seasoned|
|2 teaspoonssoy sauce|
|1 pinch ofwhite pepper|
|3 tablespoonscilantro stems; finely chopped|
|3 tablespoonsflat Chinese chives; finely chopped|
|24 dumpling wrappers, round; preferably with egg; store bought|
Pork and Chive Dumplings 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 the center of a wrapper and moisten the area around the 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 the 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.
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