hijiki fried dumplings

• metric
• u.s.

ingredients:

• 4 g dried hijiki
• 150 g ground pork
• 30 g nira (garlic chives)
• 85 g napa cabbage (Chinese cabbage)
• or cabbage
• 25 fresh dumpling wrappers
• 120 ml water for soaking hijiki
• 2 teaspoons soy sauce
• a little salt
• a little pepper
• 1 tablespoon salad oil
• 120 ml water

dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• suitable amount Chinese chili oil (rāyu) (optional)

step 1:

Soak the dried hijiki in the water in a bowl for 30 minutes. Remove and drain. Squeeze out any excess water with your hands.

step 2:

Chop the napa cabbage (Chinese cabbage) or cabbage. Chop the nira (garlic chives).

step 3:

Mix the hijiki, ground pork, chopped vegetables, soy sauce, salt and pepper very well in a big bowl.

step 4:

If fresh dumpling wrappers are not easily available, refer to “How to Make Dumpling Wrappers”. Place the 25 fresh dumpling wrappers on a large platter. Put a spoonful of the mixture on each wrapper.

step 5:

Fold each wrapper over the mixture and, with your thumbs, make some folds on only one side of the wrapper.

step 6:

Pour the salad oil into a frying pan or a portable electric griddle. Place the dumplings into this and gradually pour the water around (not directly over) them.

step 7:

Cover and sear over a high flame for several minutes. There is no need to turn them over. They should look slightly brownish when done. Remove from the heat. (If you can't cook all of them at once, please divide the dumplings and water.)

step 8:

Make the dipping sauce in a bowl and pour into shallow dishes. If you like your sauce a little hotter, add some Chinese chili oil (rayu).