Pork and Mustard Frills Dumplings

Pork and Mustard Frills Dumplings
Makes 36-40 dumplings 

Warm, comforting and the perfect cozy dinner that’s fun to make in the kitchen. Get your family involved and have a dumpling party! 

1 quart chicken stock
1 onion, optional
3-4 cloves garlic, smashed, optional
3-4 scallions, sliced and divided
1 tablespoon extra virgin olive oil
1 1.5 ounce container Bowery Farming Mustard Frills
1 lb. ground pork
¾ teaspoon salt
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha or hot sauce
Few cracks of white pepper
1 package circle dumpling wrappers 

Add chicken stock to a saucepan (using more water if needed to fill and boil dumplings) and bring to a simmer. If you want to add more depth to your stock, halve onion keeping the skin on and add along with smashed garlic cloves and ½ of the scallions. Allow the stock to simmer while you prepare the dumplings.

Heat olive oil over medium heat in a small skillet and add about ¾ of the Mustard Frills and sauté until wilted down. Season with a pinch of salt and remove from heat, cooling slightly before finely chopping.

In a medium bowl combine sautéed and chopped Mustard Frills, remaining scallions, ground pork, salt, soy sauce, sesame oil, hot sauce and white pepper. Combine well and set aside.

Fill a small bowl with cold water. Take one dumpling wrapper and place in the palm of your hand. Using a small spoon, take about 1 tablespoon of the pork and Mustard Frills mixture and add to the center of the dumpling wrapper. Using your finger wet the circumference of the circle with water. Seal into a half moon and then crinkle 4 to 5 times to create traditional dumpling texture. If this seems to complex, a simple half moon will be sufficient in keeping filling in while cooking.

Fill desired amount of dumplings. Dumplings can be made and frozen or each element frozen individually if only making for a smaller crowd. Bring stock to a boil and add dumpling, cooking for 4-5 minutes until they float to the top and the filling is firm and cooked through.

Plate as a soup or individual bites and top with remaining mustard frills.