Pork and Chive Dumplings with Red Chile Oil

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 serving.

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  • 3 inches dried red Asian chile peppers or chiles de arbol
  • 1 1/2 tbsp canola oil
  • 2 teaspoons sugar, divided
  • 1 teaspoons dark sesame oil
  • 1 tbsp 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

150 calories; fat 6.2g; saturated fat 0.9g; mono fat 3.2g; poly fat 1.7g; protein 9g; carbohydrates 12g; fiber 0g; cholesterol 56mg; iron 1mg; sodium 196mg; calcium 18mg; sugars 2g; added sugar 1g.