[cooked-sharing]
Heat the oil in a large saute pan over medium heat. Add the onion, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let it cool.
In a large bowl, combine the pork, tofu, and hoisin sauce with the chive mixture.
Holding a dumpling wrapper flour side down, place a tablespoon of the pork mixture onto the middle of the wrapper. Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold it in half, crimping it in the middle and sealing along the egg-moistened side taking care not to leave any air pockets.
Heat a thin film of canola oil in a medium skillet over medium heat. Working in batches, fry the dumplings until crisp and brown on both sides, 3-4 minutes per side. Serve with dipping sauce.
Combine the soy sauce, rice vinegar, brown sugar, and star anise in a small bowl. Scatter the sesame seeds over the top.
Ingredients
Directions
Heat the oil in a large saute pan over medium heat. Add the onion, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let it cool.
In a large bowl, combine the pork, tofu, and hoisin sauce with the chive mixture.
Holding a dumpling wrapper flour side down, place a tablespoon of the pork mixture onto the middle of the wrapper. Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold it in half, crimping it in the middle and sealing along the egg-moistened side taking care not to leave any air pockets.
Heat a thin film of canola oil in a medium skillet over medium heat. Working in batches, fry the dumplings until crisp and brown on both sides, 3-4 minutes per side. Serve with dipping sauce.
Combine the soy sauce, rice vinegar, brown sugar, and star anise in a small bowl. Scatter the sesame seeds over the top.
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