Ingredients

• 10 ounces pork butt, trimmed of fat
• 1 1/2 ounces swiss chard, finely chopped
• 2 tablespoons sesame oil
• 4 medium garlic cloves, grated
• 3 tablespoons ginger, grated
• 3 tablespoons Chinese five spice powder
• 1 egg, beaten
• 3 ounces Chinkiang vinegar
• 36 wonton wrappers
• 1 tablespoon gochujang
• 1 teaspoon lime juice
• 1 teaspoon fish sauce
• 1/4 teaspoon sesame seeds

Instructions

1. NOTE: skip to next step of you decide to use ground pork instead.

2. Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.

3. Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.

4. Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.

5. Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.

6. If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).

7. Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.

8. Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.

9. NOTE: use the photo that's keyed to the following steps as a guide.

10. Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.

11. Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.

12. Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.