Pork and Chive Dumplings

Ingredients

• 0.5 teaspoon vietnamese chile-garlic sauce (preferably Huy Fong brand)
• 3 tablespoons flowering chives chinese finely chopped (garlic chives)
• 3 tablespoons cilantro stems finely chopped
• 24  round dumpling wrappers with egg)
• 1.5 teaspoons ginger finely grated peeled
• 0.5 pound fatty ground pork 
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon rice vinegar (not seasoned)
• 8 servings garnish: scallions thinly sliced
• 0.3 teaspoon asian sesame oil 
• 0.5 tablespoon rice wine 
• 2 teaspoons soya sauce 
• 1 pinch pepper white

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
2. Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes.
4. Transfer with a slotted spoon to a platter.
5. Dumplings can be formed (but not cooked) 2 hours ahead and chilled; or 1 month ahead and frozen on a tray, then transferred to a freezer bag. Cook frozen dumplings in 3 or 4 batches, 7 to 8 minutes per batch.