Let's start with the filling. I had never heard of flat Chinese chives, but I had no trouble finding them at my local Asian market. They smell just like regular chives, but they're bigger and flat instead of small and round.
Add 1/3 cup water to the pan, cover with a lid, and steam the dumplings for about 4-5 minutes, NO PEEKING! (The steam will cook the pork.)
Remove the lid and let them get crispy on the bottom again for about 4-5 minutes. Nearly all the water should have evaporated.
(*If you froze your dumplings, cook them directly from the freezer--no thawing is necessary. Add 2-3 extra minutes of steaming time so the pork cooks through).
While the dumplings are cooking, I made a very easy dipping sauce. All you need is soy sauce, rice wine vinegar, and sesame oil.
In a small dish, combine the 1/4 cup soy sauce, 1/8 cup rice wine vinegar, and 1/4 teaspoon of sesame oil.
When the dumplings are done, remove to a plate and let them cool for a few minutes before serving...these babies are hot!
My stomach was growling so bad by the time I sat down to eat...if anything had interrupted me at this point...oh my...I can't even imagine what I would have done (probably something highly uncharitable).
It took me exactly 11 bites to devour this plate, lol! I meant to make 12...
In our house, on the occasion I do make Chinese food, we use chopsticks. Here's some information about chopsticks, just for fun :-). I will say proper etiquette concerning chopstick usage was important as a child in our house...my mom was pretty strict about it. And if my grandma visited from Taiwan, you can bet we were all on our toes at the dinner table!
Even if you don't try these, I had a great time making and sharing them with you!
God bless your table tonight!