Pork & Chive Dumplings with Black Vinegar Soy Sauce

Preparation

These little bundles of juicy flavor can be cooked in so many way and are especially present during the holidays. For the Lunar New Year, dumplings symbolize prosperity; the more plump and round they are, the more prosperous one hopes the year will be. But be cautious—greed is discouraged, and if the dumplings burst, it's said to bring bad luck. 

*This recipe originally ran in the US on HexClad.com.

1. Make the dumplings. Place mushrooms in a heatproof bowl with about 1½ cups hot water. Cover and soak for 20 to 30 minutes until fully rehydrated and tender. (This can be done the night before and left to sit on the counter.) Drain and gently squeeze out any moisture from mushrooms. Finely dice and add to a large bowl. Discard the liquid. 

2. Add the pork, chives, soy sauce, ginger, Shaoxing wine, sesame oil, cornstarch, sugar, salt and white pepper to the bowl with the mushrooms. Mix with your hands or a rubber spatula until well combined. 

3. In a small bowl, whisk the egg with 1 tablespoon water. Place a dumpling wrapper on a clean surface; cover remaining wrappers with a damp paper towel to prevent drying out. Working on one dumpling at a time, lightly dip your index finger in the egg wash and brush along the edge of the wrapper, about ¼ inch from the rim. Spoon 2 teaspoons of filling in the center of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape. Pinch one corner of the dumpling to seal, then, using your index finger as a guide, create 8 evenly spaced pleats along the edge, working toward the other corner. Press the other corner to seal. Transfer finished dumplings to a baking sheet and cover with a damp paper towel while you shape the remaining dumplings (see Note below).

4. For steamed dumplings, fill a HexClad 8-Quart/7.5 L Hybrid Stock Pot with two inches of water and bring to a boil over high heat. Place a batch of dumplings in a steamer basket then fit into the pot and cover. Reduce heat to medium-high and steam until dumplings are slightly translucent and the filling is cooked through, 15 to 17 minutes. 

5. For pan-fried dumplings, steam dumplings as directed above for 10 minutes, then transfer to a plate. Discard liquid from the stock pot and wipe dry. In the pot, heat 2 tablespoons canola oil over medium-high heat. Fry the dumplings in a single layer for 1 to 2 minutes per side, until golden brown. 

6. Meanwhile, make the dumpling sauce. In a medium bowl, whisk sugar with 2 teaspoons hot water until sugar is fully dissolved. Add vinegar, soy sauce, chili crisp, garlic, and sesame oil and mix until well combined. Stir the scallion greens just before serving.

7. Serve the hot dumplings on a platter, drizzled with a generous spoonful of dumpling sauce, if desired, or enjoy the dipping sauce on the side. Repeat with as many batches as you desire.

Note: To freeze uncooked dumplings, arrange flat-side down on a parchment-lined baking sheet. Freeze until just firm, 30 minutes to 1 hour, then transfer to a resealable plastic bag and freeze for up to 1 month. Cook directly from frozen, adding a few extra minutes in the steamer.