Makes 30 Dumplings
* 30 round (4 1/2") wonton wrappers(Please note we make our wrappers fresh with dough colored red with beet juice, but this recipe uses wonton wrappers as a substitute for simplicity)
* 4 tablespoons sesame oil
* 4 tablespoons soy sauce
* 2 tablespoons rice vinegar (may substitute wine vinegar)
* 4 ounces chives (or scallions) finely chopped
* 4 ounces cilantro finely chopped
* 1 teaspoon cornstarch
* 1 teaspoon salt
* 1/2 teaspoon grated ginger
* 1/2 teaspoon white pepper
* Flour for dusting
* 1 pound ground pork (Meat with some fat, like pork belly with 30% fat is preferred, but lean is fine too)
In a small bowl, whisk together 1 teaspoon of sesame oil, soy sauce, vinegar, cornstarch, salt, ginger, and pepper into a medium bowl and stir vigorously with a rubber spatula to combine. Add ground pork, chives or scallions, cilantro and mix until the texture is even and you can make a meatball without it falling apart.
Line a rimmed baking sheet with parchment paper and sprinkle with flour so dumplings don't stick together.
Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water around the inside edge. Fold the wonton into crescent shape halves. With the half moon resting in your palm, use the thumb and forefinger of your other hand to grip a single edge of the wrapper near one corner of the dumpling. Fold the edge of the wrapper inward, about halfway toward dumpling's center; The easiest way is to press and pinch the sides to the middle to create that crescent shape. Transfer each dumpling to reserved baking sheet; cover with a damp towel.
In a pot, bring 6 quarts of water to a rolling boil, add dash of sesame oil and a pinch of salt into the boiling water. Working in batches, boil dumplings until filling is cooked through, about 8 minutes. When they are floating, they are generally done.
Using a slotted spoon, transfer dumplings to a platter. Do not drain completely. It is recommended to leave a few tablespoons on boiling water on the dumplings to keep them from sticking and for a better mouth feel when dipping.
Make dipping sauce by combining reserved sesame oil, soy sauce, vinegar, grated ginger and/or garlic, pinch of salt. Add chives or scallions and chili pepper to taste. Heat quickly in a pan to bring the flavors together. Serve hot with dumplings.