Pork and Chive Dumplings

Pork and Chive Dumplings

Peter Cho's easy take on traditional soup dumplings swaps out the liquified filling, instead nestling his bite-sized parcels in a gingery chicken broth.

Ingredients :

• 1/2 cup chopped garlic chives or chives
• one (1-inch) piece of fresh ginger, peeled and sliced
• 2 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon chinese rice wine (shaoxing)
• 2 teaspoons light brown sugar
• 2 teaspoons light sesame oil
• 1 teaspoon toasted sesame oil
• kosher salt
• 1 pound fatty ground pork, preferably from the shoulder
• 28 gyoza wrappers (3 1/2-inch round)
• napa cabbage leaves, for steaming
• 3/4 cup chicken stock or low-sodium broth
• 1/4 cup chinese black vinegar
• 2 tablespoons unseasoned rice wine vinegar
• one (1-inch) piece of fresh ginger, peeled and julienned

Directions

1. In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
2. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
3. Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.
4. In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.