Directions

1. To prepare sauce: Combine pineapple juice, tomato puree, hot sauce, 1/2 cup onion, vinegar, 1 tablespoon garlic, paprika, steak seasoning and 1/2 teaspoon chili powder in a medium saucepan; stir to combine. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened, about 1 hour. Remove from heat and cool to room temperature, about 20 minutes. Puree with an immersion blender or regular blender, in batches if necessary.
2. Meanwhile, prepare dumplings: Bring a large pot of water to a boil. Place a bowl of ice water near the stove. Reduce heat to a simmer. Add collards and cook until tender, 3 to 5 minutes. Remove the leaves from the water and plunge into the ice water to cool. (Reserve 2 cups of the cooking water for Step 6.) Remove the leaves from the ice bath, squeezing out excess water. Lay the leaves flat on a baking sheet or clean work surface and set aside.
3. Combine oil, onion and garlic in a large saucepan over medium heat. Cook, stirring occasionally, until the onion is translucent but not browned, 3 to 5 minutes. Add lamb; cook, crumbling with a wooden spoon, until the meat is cooked through, about 5 minutes. Drain excess fat and return the mixture in the pan to medium heat. Stir in chili powder, salt and pepper, then add rice and sake (or mirin); cook, stirring, until combined and heated through, 1 to 2 minutes. Remove from the heat and set aside to cool for a few minutes.
4. Preheat oven to 350°F.
5. Place 1 collard leaf on a flat surface and add about 1/4 cup of the filling at the bottom toward the stem end. Fold the bottom section of the leaf over the filling and toward the middle; bring both sides in toward the middle and tightly roll it up. Repeat with the remaining ingredients.
6. Arrange the dumplings, seam-side down, in a 9-by-13 inch baking dish. Pour 2 cups of collard-green cooking water around the dumplings. Bake until the dumplings are heated through, 15 to 20 minutes.
7. With a slotted spoon, transfer the dumplings to a serving platter. Top with 3/4 cup sauce (reserve the remaining sauce for another use), furikake and scallions.