Zia Hatch Green Chile Pork Dumplings

Making your own dumplings may seem intimidating, but it's much more approachable than you think! Don't worry if you can't find pre-made dumpling wrappers -- a homemade dough just requires warm water and flour. 

Hatch Green Chile and pork is a timeless combination. Add the process of making dumplings with it and you are in for a comforting and delicious evening. If you are looking for a meatless option, you can substitute the pork for tofu. 

Ingredients:

- 3/4 lb Ground Pork 

- 1/2 tsp Garlic Powder

- 1/8 tsp Ground Ginger

- 2 tbsp Green Onion, thinly sliced

- 2 tbsp Soy Sauce

- 1.5 tbsp Sesame Oil

- 1 Egg

- 2.5 cups Shredded Chinese Cabbage

- 1 jar Zia Hatch Green Chile, strained

- 30-40 Dumpling Wrappers

- Store bought chili oil (for serving) 

If you don't have Dumpling Wrappers readily available, you can make your own using:

- 2 1/4 cups All Purpose Flour

- 3/4 Cup Warm Water (between 110-120 degrees Fahrenheit) 

Directions:

For Dumpling Wrappers (skip these if you were able to buy pre made dumpling wrappers): 

1. Fill a bowl with flour, add water gradually. Gently mix until no more loose flour can be seen, then combine and knead with hands. 

2. Once dough is medium firm and has a rough appearance, cover with a damp kitchen towel and let rest for 10-15 minutes. After rested, knead again into a smooth ball, then cover and let rest again for at least 45 minutes. The longer you let rest, the softer the dough will become. 

3. Roll out dough into a thin sheet and cut into circles. You can also use a large glass to shape. Each dumpling wrap should weigh around 12 grams and be about 3.5 inches in diameter. 

4. Set wraps on a large cooking tray and keep covered with the same damp cloth. Dust flour as needed while working if the wrap becomes too sticky. 

For Filling and Assembly: 

1. In a large bowl, mix pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, cabbage and Zia Hatch Green Chile. Stir and mix well. For a vegetarian option, you can sub the pork for tofu. 

2. Place 1.5-2 tbsp of pork filling onto each dumpling wrapper. Moisten the edges of each wrapper with your finger using the liquid from the filling. Fold edges together to connect the edges and form a dumpling shape to secure the filling. 

3. From here you can design your dumplings as desired. We recommend using a youtube video to learn how. Set dumplings aside on a lightly floured surface until ready to cook. 

Cooking: 

You can cook your dumplings either by steaming or frying. The dough will end up lighter when steaming. 

When steaming, steam in batches so as to not overcrowd for about 15-20 with simmering water. 

To fry, heat up a hot pan with high heat frying oil. Cook in batches, making sure not to overcrowd, until golden all around, about 8 minutes per batch. 

Serve with chili oil and enjoy! 

Want more delicious Hatch Chile Recipes? View more here!