Ash Fulk, chef of Abigail’s, a new restaurant on New York City’s Upper West Side, combines his love for dumplings and tacos for this dish. He mixes ground pork with jalapeño peppers, scallions, salt, egg, and a blend of cumin, coriander, paprika, granulated garlic, and dark chili powder. He wraps that in Hong Kong-style dumpling wrappers and then steams and pan-fries them.
He serves them over a salsa verde made by grilling onions, tomatillos, and jalapeño and poblano peppers until they have a nice char and then blending them while still hot with garlic, cilantro, cumin, coriander seed, lime juice and salt.
He tops them with a slaw made by pouring hot vinegar boiled with ginger, garlic, salt, and sugar over a chiffonade of red cabbage, cilantro, carrots, and red onions and then finishing it with a sweet chile sauce and chilling it overnight.
He garnishes it all with minced chives.
Price: $10