GARLIC CHIVE DUMPLINGS RECIPES

Steps:

• Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and sauté over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool.
• In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth.
• If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2-inch-round biscuit cutter. Keep all but 12 skins covered with a towel while you proceed. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling.
• Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for 10 minutes. Serve warm with the dipping sauces.

Steps:

• For the spicy sauce, mix all the ingredients together. Set aside until ready to serve. For the filling, place the pork, egg, chicken stock, cornflour, salt, sesame oil and Chinese garlic chives in a large bowl. Mix vigorously for 2-3 minutes or until the mixture is ‘sticky’. Place a tablespoon of filling into the centre of a dumpling wrapper, moisten the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create pleats (watch the video for the technique). It can be harder to fold store-bought wrappers in this way. You can also just fold the wrapper over the filling and seal without pleats. Bring a large pot of water to the boil over high heat. Have a jug of cold water nearby. Add the dumplings and cook until they float to the surface. Then pour in ½ a cup of cold water. Wait for the water to boil again. Then add another ½ cup of cold water. Wait for the water to boil again and by this time the dumplings should be cooked through. If not, repeat the process. Use a slotted spoon to transfer the dumplings to a bowl. Spoon over the spicy dumpling sauce and serve. *NOTES: Chinese garlic chives are available from Asian supermarkets. Alternatively, you can use sliced spring onion and a teaspoon of finely grated garlic.