pork and chive dumplings with scallion chili oil

I’ve been spending my Tuesdays at the Manhattan Beach Farmer’s Market.
I got excited about the Chinese Chives and knew I had to make pork dumplings.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes

Ingredients:
For the pork + chive dumplings:

• 1 package of dumpling wrappers (about 30 wrappers)

• 1 lb ground pork

• 2 bunches of Chinese chives (about 2 cups), washed and finely chopped

• 1 tbsp grated fresh ginger

• 1 tsp chicken bouillion

• 1 tbsp soy sauce

• 1/4 tsp white or brown sugar

• 1/2 tsp sesame oil

• 1/4 tsp sea salt

• 1/4 teaspoon pepper (I used Aleppo pepper but you can use black)

• 1/2 tbsp cornstarch

For the scallion chili oil:

• 3 tsp red pepper flakes

• 1 tsp chili powder

• 1 tsp onion powder

• 3 tbsp minced scallions

• 3 minced garlic cloves

• 1 tsp minced ginger

• 1 tbsp sesame seeds

• 1 tsp salt

• 1 tsp sugar

• 1 tsp ground pepper

• 1/2 cup chili oil (can use vegetable oil)

Instructions:
For the pork and chive dumplings:

1. In a large mixing bowl, combine dumpling filling ingredients. Mix ingredients well with a latex glove or two chopsticks until a thick paste is formed.

2. Fill a small bowl with water. Use a small spoon to scoop about 1 tbsp of filling into the center of each wrapper. Wet your finger and moisten the edges of the wrapper, then squeeze them together on the diagonal, making a triangle around the filling. Connect the two bottom edges with a dab of water and set the dumplings aside on a baking sheet.

3. Once all dumplings are filled, heat a large skillet over medium-high heat, with 1-2 tbsp of your favorite cooking oil. I use olive oil. Lay the dumplings in the oil, ensuring they don’t touch, and cook for 3-4 minutes until golden brown on the bottoms. Once they’ve browned, carefully add 1/4 cup of water to the pan and cover, lowering the heat to medium and letting the dumplings cook until the water has evaporated and the dumplings have puffed up a little.

For the scallion chili oil:

1. While your dumplings are cooking, chop one large scallion into slices.

2. Beginning with the red pepper flakes, add all ingredients to a heat-safe bowl, I use a large glass mixing bowl.

3. Over medium-high heat, heat your neutral oil. To test if it’s ready, flick a bit of water from your fingertips, oil should bubble when it’s ready to fry. Turn off heat and pour oil over your scallion mixture in the glass bowl. Toss to combine all ingredients.

4. Once your scallion chili oil is combined, and your pork dumplings are cooked, add dumplings to the chili oil and toss to coat. Serve and eat!

Bon appetit.