Taipei Style Shui Jiao (Pork and Chive Dumplings)

• sesame oil↗4 tablespoons
• sesame oil↗1 teaspoon
• soy sauce, divided↗4 tablespoons
• black vinegar, divided↗2 tablespoons
• flour, for dusting↗
• ground lean pork↗1 lb
• garlic chives or 1 1/2 cups scallions, finely chopped1 1⁄2 cups
• mushrooms, seasoning powder↗2 teaspoons
• cornstarch↗1 teaspoon
• salt↗1 teaspoon
• ginger, grated↗1⁄2 teaspoon
• white pepper or 1/2 teaspoon black pepper1⁄2 teaspoon
• wonton wrappers (4 1/2 inch dia.)↗30

Step-by-step instructions

1. 1

   In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.

2. 2

   Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.