Pork and Avocado Dumplings

Serves 4
 

• 1 pound naturally fed or organic ground pork
• 1 tablespoon minced Serrano chile
• 1 tablespoon naturally brewed soy sauce
• 1 cup jicama, cut into 1/4-inch dice
• 1 1/2 cups Makrut Lime-Avocado Puree
• 1 package thin dumpling wrappers
• Kosher salt and freshly ground black pepper

In a large bowl, combine pork, chile, soy sauce, jicama, and 1 cup Makrut Lime-Avocado Puree. Add kosher salt and freshly ground black pepper to taste. Gently mix until just combined. Check flavor by microwaving or sautéing a small portion. Form dumplings by laying out dumpling wrapper on flat surface and spooning about 1/2 tablespoon filling in center of wrapper. Fold each wrapper in half to form a half-moon shape. Seal top center of each dumpling by pressing between the fingers and, starting at the center, make 3 pleats, working toward the bottom right. Repeat on left side of wrapper. Press dumplings gently on work surface to flatten the bottom. Heat a large, non-stick skillet over medium-high heat. Coat with oil and swirl. When oil is hot, add dumplings, flat bottoms down, in rows. Cook in batches without disturbing until the bottoms are browned. Add about 1/4 cup water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8-inch water remains, if not, add more. Steam dumplings until they are puffy yet firm and the water has evaporated, about 8-10 minutes. (If water, remains but dumplings are cooked through, pour out water. If water has evaporated but dumplings are not yet cooked, add more water.) Remove cover and recrisp bottoms, about 2-3 minutes. Transfer dumplings to a platter and serve with remaining Makrut Lime-Avocado Puree.