Pork-And-Chive Dumplings

DUMPLINGS

:

• 1/2 cup chopped garlic chives or chives

One 1-inch piece of

fresh ginger, peeled and sliced

• 2 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine (Shaoxing)
• 2 teaspoons light brown sugar
• 2 teaspoons light sesame oil
• 1 teaspoon toasted sesame oil

Kosher salt

• 1 pound fatty ground pork, preferably from the shoulder
• 28 gyoza wrappers (3 1/2 inch round)

Napa cabbage leaves,

for steaming

DIPPING SAUCE

:

• 3/4 cup chicken stock or low-sodium broth
• 1/4 cup Chinese black vinegar
• 2 tablespoons unseasoned rice wine vinegar

One 1-inch piece of

fresh ginger, peeled

and julienned

1. Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
2. The Perfect Burger Blend
3. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
4. Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.
5. Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk