Homemade Dipping Sauce

Ingredients

FOR THE DIPPING SAUCE:

• 1  cup soy sauce
• 1/2 cup rice vinegar
• 1/4 teaspoon sesame oil
• 2  small cloves garlic peeled and minced
• 1  tablespoon peeled and minced ginger root heaping tablespoon

FOR THE MEAT FILLING:

• 3/4 pound ground pork
• 3 green onions diced (including chives)
• 2 teaspoons peeled and diced ginger root
• 3 tablespoons chopped cilantro
• 1 tablespoon  soy sauce
• 1 tablespoon  corn starch
• 1 tablespoon  sugar
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 egg

FOR THE DUMPLINGS:

• 1 package (12 ounces) approx. 50-count round pot sticker (gow gee) wrappers or square wonton wrappers (using a round cookie cutter to cut the wrappers in circles)
• Meat filling
• 1/4 cup canola oil approx. 2 tablespoons per batch made in a medium-size to large-size skillet (more oil may be needed depending on the size of the skillet used)
• 1/2 cup water for adhering edges of the wonton wrappers
• 2 cups water for cooking dumplings (use approximately 1 cup water per batch of dumplings made in a large-size skillet); depending on the number of batches, another cup may be needed
• Sprigs of cilantro for garnish

Instructions

FOR THE DIPPING SAUCE:

• In a medium size bowl, add all ingredients and whisk together. Set aside.

FOR THE DUMPLINGS:

1. For the Meat Filling – In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. Mix all ingredients together. 
2. Making the Wontons – Lay a wonton skin on a small plate. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 
3. Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is.Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 
4. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel (to prevent them from drying out) while making the remaining dumplings .
5. Cooking the Dumplings – Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 
6. Add the dumplings and let cook until the bottom side is a golden brown. Turn the heat off, transfer the wontons back on to the cookie sheet or a platter. 
7. Heat another medium to large-size skillet on medium heat and add the water. When the water starts to boil, transfer the dumplings back to the pan, browned-side down. 
8. Cover the pan and set the burner on low to steam the dumplings. Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes). 
9. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 
10. Garnish with sprigs of cilantro and serve immediately while warm with dipping sauce.