Chinese Dumplings

In a medium bowl, combine first 10 ingredients. With a dumpling wrapper flat in one hand, place about a tablespoon of filling in the middle in an oblong lump. There should be enough margin left along the wrapper to close it without spilling the filling, but don’t “underfill.”

Wet your finger and smear a little moisture along the outer edge of the wrapper; then fold the wrapper edges up into a taco shape and pinch the edges together at the top (in the middle) so that they’re stuck together (don’t let the pork filling get caught between). Create a pleat just to the right (or left) of the center pinch. Flatten the pleat next to the middle pinch point and squeeze the dough together.

Continue to the end of the dumpling; you should have two or three pleats from middle to end. At the end, you should have a small opening. Pinch the end of the loop in toward the center of the dumpling and squeeze together. Return to the middle pinch point and make pleats on the same side of the wrapper but in the opposite direction. At the end, pinch in the loop and squeeze the dough sealed.

Repeat with the rest of the wrappers. It’s okay if your dumplings don’t look perfect; it will take some time to get the coordination and rhythm. The important thing is to seal them.

Heat a large saute pan to very high. Add about 2 tablespoons peanut oil. Add up to 12 dumplings to the pan (don’t overcrowd) and brown well on both sides. Add ¼ cup water; then cover and let steam about 3 minutes. Add another ¼ cup water; then cover and let steam about 3 minutes longer. Remove to a plate and continue cooking remaining dumplings in batches. Serve with Soy Dipping Sauce.