Six-Finger Charcoal Gyoza with Spicy Pink Grapefruit Dip

By Benjamin Moore Eubank

Inspired by the contrast of a sleek, dark automotive interior and the warm, surreal pink tones of a six-fingered hand, these striking black charcoal gyoza are served in sets of six with a bright, spicy pink grapefruit dipping sauce.

Yield: 4 servings · Prep: 20 min · Cook: 10 min · Total: 30 min

Ingredients

• 1 tablespoon Chili oil
• 2 stems Green onions, finely chopped
• 1 teaspoon Fresh ginger, grated
• 8 7/8 oz Ground pork
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 cup Napa cabbage, finely minced
• 24 pieces Black dumpling wrappers (charcoal-infused)
• 1/4 cup Pink grapefruit juice

Steps

1. In a medium bowl, combine the ground pork, minced Napa cabbage, green onions, sesame oil, and a pinch of salt and pepper. Mix thoroughly until the filling is cohesive.
2. Place a small spoonful of filling in the center of each black dumpling wrapper.
3. Moisten the edges of the wrapper with water, fold in half, and pleat the edges to seal (aim for six pleats per dumpling to honor the theme).
4. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange the dumplings in the skillet, grouped in neat rows of six.
5. Sear the bottoms of the dumplings for 2 to 3 minutes until lightly browned, then pour 1/4 cup of water into the skillet and immediately cover with a tight-fitting lid to steam for 5 minutes.
6. While the dumplings steam, whisk together the pink grapefruit juice, soy sauce, grated ginger, and chili oil in a small dipping bowl to create the warm-toned dipping sauce.
7. Remove the skillet lid and allow any remaining water to evaporate, letting the bottoms of the dumplings crisp up once more (about 1-2 minutes).
8. Plate the charcoal-black dumplings in rows of six and serve hot alongside the vibrant pink grapefruit dipping sauce.