Taipei Style Shui Jiao (Pork And Chive Dumplings) - cooking recipe

Ingredients

4 tablespoons sesame oil
1 teaspoon sesame oil
4 tablespoons soy sauce, divided
2 tablespoons black vinegar, divided
flour, for dusting
1 lb ground lean pork
1 1/2 cups garlic chives or 1 1/2 cups scallions, finely chopped
2 teaspoons mushrooms, seasoning powder
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon ginger, grated
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
30 wonton wrappers (4 1/2 inch dia.)

Preparation

In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
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, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.