Beijing Dumplings

• 2 1/16 cups chives
• 1 7/8 cups pork mince
• 1 1/2 teaspoons fresh ginger grated
• 1 tablespoon Chinese cooking wine
• 1 teaspoon olive oil
• 1 tablespoon sesame oil
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1/4 teaspoon salt
• 2 tablespoons chicken stock or water
• 35 wonton wrappers defrosted
• chili oil Chinese, to serve

1. Finely chop the chives and put into a bowl with all the other ingredients, except the wonton wrappers. Stir until everything has come together and become a homogenous mass.
2. Put a heaped teaspoon of the pork mixture in the middle of a wonton wrapper. Dip your index finger into a small bowl of water, and moisten the edges of the wonton wrapper, so that a half circle is wet.
3. Fold the wrapper over to enclose filling. Hold in both hands and, starting at one end, pleat the edges by making small overlapping folds, pressing to seal as you go. Transfer each finished dumpling onto a floured tray until you have stuffed all the dumplings in this way.
4. To steam: cut out a piece of baking paper to fit inside of a bamboo steamer. Place some dumplings flat side down onto the baking paper. Put the bamboo steamer into a large wok over a high heat. Pour some boiling water into the bottom of the wok - it's important that the water level is lower than the platform on which the dumplings sit, so that the dumplings are steamed and not boiled. Place the lid onto the bamboo steamer and steam for 7 minutes. Repeat with the remaining dumplings.
5. Serve with Chinese chili oil.

chives, pork mince, ginger, wine, olive oil, sesame oil, soy sauce, soy sauce, salt, chicken, wonton wrappers, chili oil chinese

Taken from www.yummly.com/recipe/Beijing-Dumplings-1721841 (may not work)