3 (2- to 3-inch) dried red Asian chile peppers or chiles de arbol
1 1/2 tablespoons canola oil
2 teaspoons sugar, divided
1 teaspoon dark sesame oil
1 tablespoon lower-sodium soy sauce, divided
2 teaspoons rice vinegar
2 garlic cloves, grated and divided
8 ounces pork tenderloin, chopped
1/2 cup chopped fresh chives, divided
1 teaspoon grated fresh ginger
1/4 teaspoon ground white peppe
1 large egg, lightly beaten
18 round gyoza skins
Cooking spray
Napa (Chinese) cabbage leaves or romaine lettuce leaves
1 teaspoon toasted sesame seeds, lightly crushed
Instructions
1. Heat a small skillet over medium-high heat.
Add whole chiles to pan; cook 1 to 2 minutes or
until darkened and fragrant. Remove from pan;
discard stems. Place chiles in a mini food
processor; process until finely chopped (chiles
should resemble crushed red pepper). Heat
canola oil in pan 30 seconds over medium-high
heat or until oil shimmers. Remove from heat;
add chiles to hot oil. Let stand at room
temperature 5 minutes. Stir in 1 teaspoon
sugar, sesame oil, 2 teaspoons soy sauce,
vinegar, and 1 garlic clove.
2. Add pork to food processor; pulse 6 times or
until ground. Add remaining 1 teaspoon sugar,
remaining 1 teaspoon soy sauce, remaining 1
garlic clove, 1/4 cup chives, ginger, white
pepper, and egg; pulse 2 to 3 times to combine.
3. Working with 1 gyoza skin at a time (cover
remaining skins to prevent drying), place skin
on a work surface, starchy side up. Moisten
edge of skin with water. Spoon about 2 rounded
teaspoons pork mixture into center of skin.
Fold wrapper in half, pressing well to seal
edge. Lightly moisten one edge of wrapper;
pleat edge, pressing to seal pleats. Place on a
baking sheet lined with plastic wrap coated
with cooking spray. Cover with a damp towel or
paper towels to prevent drying. Repeat
procedure with the remaining gyoza skins and
filling.
4. Line each tier of a 2-tiered bamboo steamer
with cabbage or lettuce leaves. Arrange 9
dumplings, 1 inch apart, over leaves in each
basket. Stack tiers; cover with steamer lid.
Add water to a skillet to a depth of 1 inch;
bring to a boil. Place steamer in pan; steam
dumplings 8 minutes or until done. Discard
leaves. Spread 2 teaspoons chile oil over a
platter; top evenly with dumplings. Drizzle
remaining chile oil over dumplings; sprinkle
with remaining 1/4 cup chives and sesame seeds.
Originally Submitted
7/17/2016
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