Wild Chive Pork Dumplings
by Ruby R. Hoy
- 12 oz. ground pork
- 2 tsp. tamari
- 1 large garlic clove, pressed or finely chopped
- 1/2-inch piece of ginger, peeled and finely chopped
- 3 large scallions, thinly sliced
- 1 small shallot, thinly sliced
- 1 large egg
- 1 package 4-inch dumpling (gyoza) wrappers
- 2 Tbsp. sesame oil
- 1/3 cup parsley, finely chopped
- 1/3 cup chives, minced
- 2 Tbsp. coconut or sunflower oil
Heat sesame oil over low heat and add in garlic, ginger, green onions, and shallot for about 4 minutes, until vegetables begin to soften. Remove from heat and put in a medium-sized bowl, adding in ground pork, tamari, egg, heated vegetables, chopped parsley and chives. Mix everything together with a fork.
Prepare dumpling wrappers, and place a small bowl of cold water next to your working area. Begin spooning one teaspoon at a time of filling into the center of each dumpling wrapper. Make sure the side that has more flour on it is on the outside of the dumpling (this will help make the bottoms crispy when you cook the dumplings). Put a small amount of water around the outer rim of the dumpling wrapper, and fold wrapper in half, pinching edges together for every half inch. (You can also pinch all outer edges together at the top for a different dumpling shape). Press dumpling gently down on a plate to create a flat bottom.
Continue shaping dumplings until wrappers or filling is gone.
Heat coconut or sunflower oil in the bottom of a skillet over medium heat, and add dumplings. Cook for about 2 minutes, until bottoms of dumplings begin to brown. Add ½ cup of water, (being careful of sputtering oil), and place a lid over the skillet, leaving a small vent for steam. Cook for about 7 minutes, until most of the water has evaporated, and dumplings are cooked through.