PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP

Pan-Fried Pork and Chive Dumplings with Chile Crisp image

Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in. Growing up, we'd sit around the kitchen table with our assigned tasks. I graduated from mixing ingredients in a bowl to pan-frying the dumplings to golden-brown delicious. The best part about having the extra hands to help is you can make a big batch and freeze half for the future, whenever you're longing for some serious belly comfort.

Provided by Food Network Kitchen

Time 40m

Yield 52 dumplings (enough for 4 servings)

Number Of Ingredients 16

Ingredients

1 large egg, beaten
1 1/4 pounds fatty ground pork (see Cook's Note)
1/2 small bunch flat garlic chives (see Cook's Note), finely chopped, about 1 cup, 3 ounces
2 large leaves napa cabbage, finely chopped, about 1 cup
1 large clove garlic, finely grated, about 2 teaspoons
1/2-inch piece ginger, peeled and finely grated, about 2 teaspoons
3 tablespoons light soy sauce (see Cook's Note)
1 tablespoon Shaoxing rice wine
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon ground white pepper
52 round dumpling wrappers, about 1 pound, thawed if frozen
Vegetable or grapeseed oil, for frying
Chile crisp, for serving
Chinese black vinegar, for serving, optional

Steps:

Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.