Kale, Snow Pea, and Pork Dumplings
['2 1/2 cups finely shredded kale leaves', '3 1/2 ounces snow peas, trimmed and finely chopped', '2 tablespoons finely chopped water chestnuts', '1/2 cup cilantro leaves, chopped', '2 tablespoons chopped garlic chives', '1 teaspoon finely grated ginger', '1 tablespoon mirin (Japanese rice wine)', '1 teaspoon sesame oil', '1/3 pound ground pork', 'Sea salt and cracked black pepper', '30 wonton wrappers', 'Scallions, thinly sliced, to serve', 'Chili sauce and Chinese black vinegar', 'to serve']
Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10–12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.
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