Steamed Dumplings With Ginger Hoisin Sauce

What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.

• Ready In: 50 mins
• Serves: 4-5

Ingredients

• For Dumplings

• 1⁄2 lb ground pork
• 3  green onions, finely chopped
• 1  garlic clove, minced
• 1⁄4 teaspoon  sesame oil
•  salt and pepper
• 1 (12 ounce) package  dumpling wrappers or 1 (12 ounce) package wonton wrappers, about 20

• For Sauce

• 1⁄4 cup soy sauce
• 1  tablespoon rice vinegar
• 1  tablespoon hoisin sauce (or more to taste)
• 1⁄4 teaspoon  sesame oil
• 2  teaspoons sugar
• 2  teaspoons  peanut oil or 2  teaspoons  sunflower oil
• 2  garlic cloves, minced
• 1⁄2 teaspoon  grated ginger (or more to taste)
• 3  tablespoons water (optional)
• 1  tablespoon cornstarch (optional)

Directions

1. In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
2. Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
3. Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
4. Reduce heat to medium.
5. Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
6. Meanwhile, make sauce.
7. In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
8. In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
9. Add soy mixture and heat through.
10. If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
11. Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
12. Garnish with chopped green onions and sesame seeds.
13. Serve hot dumplings with sauce.