Fried Chinese dumplings with pork and fragrant onions in chili sauce

Ingredients:

• 600 g fatty minced pork *
• 1 large egg, beaten
• Half a small bunch of chives, finely chopped, about 100 g (1 cup)
• 2 large leaves of Chinese cabbage, finely chopped, about 1 cup
• 1 large clove garlic, finely grated, about 2 tsp.
• 1 cm ginger root, peeled and finely grated, about 2 tsp.
• 3 tablespoons light soy sauce
• 1 tbsp. l. Shaoxing wine
• 1 tbsp dark sesame oil
• 1 tbsp cornstarch
• 1 teaspoon of sugar
• 1 teaspoon ground white pepper
• 52 cups dumpling dough, about 450g, thaw if necessary
• Vegetable oil or grapeseed oil, for deep-frying
• Hot sauce with crispy chili peppers, for serving
• Chinese black vinegar, for serving (optional)

Preparation:

1. In a large bowl, combine the egg, ground pork, green onions (see Note), cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Mix thoroughly with your hands or a silicone spatula to distribute the ingredients evenly.
   
   Note
   
   Look for flat garlic chives. Other varieties with thicker stems may be more fibrous. Shaoxing wine is a Chinese cooking sauce used in cooking poultry, fish, and meat, as well as in various dishes, sauces, and broths.
2. Pour cold water into a small bowl.
   
   Place a circle of dough on a clean work surface (cover the remaining dough with a damp paper towel to prevent it from drying out). Spoon 2 teaspoons of filling into the center of the dough. Dip your finger in water and run it around the edge of the dough circle, wetting it about 0.5 cm from the edge. Fold the circle in half over the filling to form a crescent. Pinch a corner of the dough to seal the filling inside. Using your index finger, create four or five evenly spaced folds until you reach the other corner of the dough. Press to seal the other corner. If the dough doesn't seal, wet the edge a little more. Place the dumpling on a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
3. At this point, you can freeze a batch of uncooked dumplings.
   
   

   Freezing recommendation

   
   Place the dumplings flat-side down on a parchment-lined baking sheet. Freeze until firm, about 1 hour. Then transfer to a zip-lock plastic bag and store in the freezer for up to 1 month.
   
   
   Cook the dumplings without defrosting, adding a few more tablespoons of water if necessary.
4. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. If using a medium skillet, add 1/4 cup water. Cover with a lid (preferably glass) and cook until the dumplings are opaque and translucent, 4-5 minutes.
5. Remove the lid and simmer until most of the liquid has evaporated, then fry over medium heat until the dumplings are golden brown on the bottom, 2-3 minutes. Use a spatula to transfer the dumplings to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon of vegetable oil before frying each batch.
6. Drizzle the fried dumplings with chili sauce and serve with Chinese black vinegar. Serve hot.
   
   

   Note

   
   If your ground pork isn't fatty enough, add 2 slices of chopped bacon. The bacon fat will give the dumplings the rich flavor they need.