Taipei Style Shui Jiao (Pork and Chive Dumplings)

This recipe is from a friend who is from Taipei, Taiwan.

• Ready In: 50 mins
• Yields: 30 dumplings

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.)

Directions

1. In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
2. Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
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. 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. 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. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.