tofu pork green onion dumpling (Hoành Thánh style)

1 lb ground pork
1 cup (250 g) crumbled soft tofu

110 g/ 1/2 large onion, finely diced 
5 cloves of garlic
57 g/ 2 tbsp fresh ginger
1½ cups (85 g) finely chopped scallions or Chinese garlic chives or mixed

115 g fresh spinach sauteed or blanched and squeezed of moisture 

1/3 cup minced Thai basil and or cilantro 

5 g serrano chili pepper (adjust amount for heat)

2 tbs brown sugar
1 tbs fish sauce
2 tbs soy sauce/ tamari
1 tsp sriracha
2 tbs corn starch
1 tsp lemongrass powder 
⅓  (75 to 120 ml) hoisin sauce
1 teaspoon kosher salt

1- 2 packages of dumpling wrappers

in a food processor take the onion, ginger, chilies, garlic and all of the rest of the ingredients  (everything but the pork, tofu, and wrappers) and grind them to a paste.

add the herbs and green onions and pulse. 

blanch/saute the spinach cool and squeeze the excess water out, then add to the food processor and pulse.

next, add the tofu and pulse to break up but leave chunks. 

remove everything from the processor, place into a large bowl, add pork and mix thoroughly.

oil a small muffin tin and place the wonton skins into the muffin tin - try to keep them from bunching.

place the dumpling mixture into a disposable piping bag, ziplock, or a small cookie and place a tablespoon amount into each wonton cup.

bake at convention 350F for 20 minutes.

remove from tins asap.