Pork Chive Dumplings
I saw this woman make this recipe on 'Throw-Down with Bobby Flay'. She is the chef and owner of The Good Fork.
*Round dumpling wrappers are hard to come by where I live, substitute with wonton wrappers and take a round biscuit cutter and make them into rounds, OR just fold over the dumplings to make a triangle shape (like the Thai spring rolls), frying them on both sides (see pictures below)*
1 lb of ground lean pork
1/2 block of Silken or soft tofu
1 cup of chopped chives
2 green onions, chopped
4 cloves of garlic, chopped
2 tbsp of freshly chopped ginger root
1 medium onion, chopped
2 tbsp of hoisin sauce
Salt & black pepper
Step 1: In a large frying pan over medium heat, add about 1 tbsp of oil. When it's heated, add the chives, garlic, ginger, green onions and onion. Season with a small pinch of salt and some black pepper. Mix together and saute for 6-7 minutes. When the onions are translucent, remove to a plate, spread out and let cool.
Step 2: In a large bowl, mix together the pork and the tofu with your hands until well incorporated. Add the slightly cooled vegetable mixture as well as the hoisin sauce. Mix together well.
Step 3: Take your pot sticker or gyoza wrappers, and place almost 1 tbsp of the filling in the middle of the wrapper. Seal one half of the wrapper with water (lightly). Bring the centres together, folding over and press the middle together. Fold over a little bit of the wrapper to the centre and pinch. Keep doing this until you get down to the bottom side of the wrapper and pinch the end in. Do the same for the other side. Place on a floured baking sheet. Repeat with the rest of the mixture.
Step 4: In a large frying pan, add 2 tbsp of oil. Set the heat at med-hi. When the oil is hot, add the pot stickers. They will sizzle and let cook for 5 minutes.
Step 5: After 5 minutes, add about 1/2 cup of water (be careful since it will spit). Cover the dumplings/pot stickers and let steam for another 6-7 minutes. Don't peek since you'll be letting out all the steam.
Step 6: Once cooked, place on a plate lined with paper towel. Transfer to a platter along side the dipping sauce.
*If you are using square wonton wrappers, and folding them into triangles, follow the same steps as above, except after frying the triangles on one side, flip them over and continue to brown on the other side, approximately 5-7 minutes per side. You do not need to add water to steam the dumplings when cooking them like this.