Pork and Chive Dumplings Recipe

Name: Pork and Chive Dumplings
Yield: 100 dumplings
Ingredients: Canola oil; 1 large onion, finely diced; 5 large cloves garlic, minced; 2 tablespoons minced peeled fresh ginger; 1½ cups (85 g) finely chopped Chinese garlic chives, scallions, or regular chives; 1 cup (250 g) crumbled soft tofu; ? to ½ cup (75 to 120 ml) hoisin sauce; 1 teaspoon kosher salt, plus more if needed; ¼ teaspoon freshly ground black pepper; 2 pounds (910 g) ground pork; 2 packages (14 ounces/396 g each) thin or gyoza-style dumpling wrappers; Dumpling Dipping Sauce

Ingredients

Canola oil
1 large onion, finely diced
5 large cloves garlic, minced
2 tablespoons minced peeled fresh ginger
1½ cups (85 g) finely chopped Chinese garlic chives, scallions, or regular chives
1 cup (250 g) crumbled soft tofu
? to ½ cup (75 to 120 ml) hoisin sauce
1 teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper
2 pounds (910 g) ground pork
2 packages (14 ounces/396 g each) thin or gyoza-style dumpling wrappers
Dumpling Dipping Sauce

Instructions

In a large saute? pan, heat 2 teaspoons oil over medium heat and saute? the onion, garlic, and ginger until translucent and slightly caramelized.
Add the chives and cook just to soften them, about 1 minute longer.
Transfer the mixture to a large bowl and let it cool.
Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well.
Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil.
Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
Prepare a small dish of water and line several baking sheets with parchment paper.
Place about 1 tablespoon of filling in each dumpling wrapper.
Using your finger, paint a little water around the edge of the wrapper.
Fold the wrapper in half and simply pinch it closed, or crimp it.
Place each finished dumpling on the baking sheet and repeat until you’ve used all the filling.
You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.)
They will last for 3 months.
To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom.
Add just enough dumplings so that they are not overcrowded and don’t touch.
Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.