Pork and Chive Dumplings

Dr. Sweetpea has been asking me to make dumplings for months. I've always been too lazy to make them because they are time consuming, and there would be too much for the two of us. Then I caved in to his request when I came across this Pork and Chive dumpling recipe. It uses a lot of chives as an ingredient and since we had a TON of chives growing in our balcony garden, I decided to make these dumplings with the chives we grew. This all goes back to trying to use everything before we move. Anyway, these dumplings were absolutely delicious, even though I didn't use the Chinese chives called for in the recipe. Dr. Sweetpea kept saying how these were the best dumplings he has had, ever.

Pork and Chive Dumplings

(Source: New York Magazine - Good Fork Restaurant Recipe)

2 tbsp. canola oil, plus more for frying dumplings

1 cup diced onion

3 tbsp. minced garlic

2 tbsp. minced ginger

1 cup chopped garlic (or Chinese) chives

1 1/2 lbs. ground pork

1 (8 ounce) package firm tofu

3 tbsp. hoisin sauce

1 (16 ouce) package dumpling wrappers

1 egg, beaten and reserved in a small bowl

Salt and pepper to taste

In a large pan, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning. (1) Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper. (2) Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. (3) Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure and pan-fry the dumplings until crisp and brown on both sides. Serve with a combination of soy sauce and rice-wine vinegar to dip. Note: makes about four dozen dumplings; extras will keep in the freezer for two weeks or so.

**Instead of pan-frying the dumplings, I deep fried them in a fryer set at 350 degrees. I fried the dumplings until they were crispy and the wrappers were golden brown.