Lunch: Pork and Chive Dumplings with Red Chile Oil Recipe | MyRecipes

Recipe by Ann Taylor Pittman The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before

This recipe includes superfoods such as:

Romaine Lettuce, Sesame Seeds

Health benefits of Pork and Chive Dumplings with Red Chile Oil Recipe | MyRecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

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 pepper
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

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.
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.
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.
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.