Ingredients

makes 70 dumplings

　　2 tablespoons canola oil, plus more for frying

　　1 large onion, finely diced

　　3 tablespoons minced garlic

　　2 tablespoons minced fresh ginger

　　1 cup chopped garlic chives or Chinese chives

　　Kosher salt and freshly ground black pepper

　　1 1/2 pounds ground pork

　　1 (8-ounce) package firm tofu, cut into 1-inch squares

　　3 tablespoons hoisin sauce

　　70 dumpling wrappers (from one 16-ounce package), such as Twin Marquis Hong Kong style (available in Asian food stores)

　　1 egg, beaten

　　Dipping Sauce (recipe follows)

　　

Dipping Sauce

1/4 cup soy sauce, preferably dark

　　1/4 cup rice vinegar

　　1 tablespoon light brown sugar

　　1 whole star anise

　　1 teaspoon sesame seeds

　　

Step 1

Heat the oil in a large sauté pan over medium heat. Add the onion, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool.

　　

Step 2

In a large bowl, combine the pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust the seasoning if needed.

　　

Step 3

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 the dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets.

　　

Step 4

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 to 4 minutes per side. Serve with the Dipping Sauce.

　　

Dipping Sauce

Step 5

Combine the soy sauce, rice vinegar, brown sugar, and star anise in a small bowl. Scatter the sesame seeds over the top.

　　Bobby Flay's Throwdown!