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.
[yasr_visitor_votes size="large"]- 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.