I love these dumplings, though not authentic Thai food, they still taste fantastic. You can find Thai basil usually at your local asian market, it has purplish stems. This recipe originates from a restaurant in New York famous for dumplings.
1. Prepare the filling; Combine all of the ingredients listed above the dumpling wrappers in the ingredients list, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
2. Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 ½ tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
3. Prepare dipping sauce; Combine all the ingredients after the dumpling wrappers in the ingredients list in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.
4. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.