|Source: Sonja Max|
|Prep time: 4 hours||Cooking time: 30 minutes||Total time: 4 1⁄2 hours|
This dish is perfect for incorporating nutrient-dense organ meat into the diet, in small quantities. Farmers markets in late spring should have all the produce needed for the filling, as well as frozen cow’s or lamb’s liver. Cow’s liver has a milder taste and a warming quality; lamb’s liver has a much stronger flavor and a cooling quality.
Combine kudzu and water as a slurry in the bottom of a medium mixing bowl. Add sake, plum wine, tamari, Sucanat, ginger and red chili flakes to bowl and stir. Add liver, rhubarb, broccolini, shallot and chives and combine well. Allow mixture to marinate at least four hours in refrigerator.
To make the dough, combine flour, ginger, cinnamon and sea salt into a small mixing bowl. Add 1/2 teaspoon sesame oil, and slowly add warm water while stirring into flour. Add just enough water to make the consistency smooth but not sticky. Knead for several minutes. Cover and let rest for at least 30 minutes.
To make the dumplings, pinch off enough dough to roll a small sphere 1 to 1 1/2 inches in diameter. On a floured surface, press dough ball with palm, into a flat circle. With a rolling pin, flatten until a thin pancake forms, approximately 1/8-inch thick and 3 inches in diameter. Spoon a heaping tablespoon of the marinated meat filling into the center of the pancake. Dip your finger in cup of water and moisten top edge of pancake. This will help the dumpling stick together once it is folded. Fold dough in half over filling to create a semicircle, pinching excess dough toward the center around the outer edges. Press firmly to seal. Repeat until filling is used.
Heat a cast iron skillet over medium heat. Add 1 to 2 tablespoons of toasted sesame oil and coat skillet. Place 3 to 5 dumplings in skillet, leaving enough room around each one to pick up with tongs. Cover and allow to fry for 1 to 2 minutes, or until bottom is golden brown. Turn dumplings and add 1 tablespoon of water to skillet. Cover and allow dumplings to steam until water is gone. Turn, add a small amount more water, and steam again. Remove. Repeat until all dumplings are cooked.
Serve and garnish with chive blossoms.