Celebrate the LunarNewYear with pork and chive dumplings and spicy steak
My mom used to make these dumplings every weekend by the dozen for my brother and me. As soon as I was old enough to learn how to make them with her, I relished the experience. They are full of juicy pork, zingy ginger and garlicky chive, steamed until tender then crisped to perfection on the bottom. We always made so many because we could never stop eating them.
This recipe will make about 40 to 50 dumplings total, so you don't have to either!Made with thinly sliced flank steak that gets seared and then slightly chilled, this dish is bright, herbaceous and flavorful. It's also super spicy — so spicy it makes a tiger cry, hence the name! The tart funk of the homemade nuoc cham enhances the flavor of the meat and juicy peppers beautifully as well.
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