1 cup Chinese black rice vinegar
1/2 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon minced fresh cilantro
1/4 cup light soy sauce
1 tablespoon sugar
12 ounces ground beef or ground pork
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon minced fresh ginger
3/4 cup minced green onions, green and white parts
1/2 teaspoon sugar
2 teaspoons toasted sesame oil
Pinch of salt
About 36 round Dumpling Wrappers
3 tablespoons vegetable oil
3/4 cup water
1. To make the dumplings, combine the meat, soy sauce, cornstarch, ginger, green onions, sugar, sesame oil, and salt in a bowl and stir in one direction with a chopstick until just mixed.
2. Fill a small bowl with some water. Hold a dumpling wrapper in the palm of your hand and place 1 heaping teaspoon of filling in the center. Dip your finger in the bowl of water and run it around the edge to help make a good seal.
3. Lightly fold the wrapper over on itself, but don’t touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closest to you, then press the pleat into the other side and pinch together firmly.
4. Keep making pleats down the dumpling opening in this way until completely sealed (see Dumpling Folding Tips on page 255).
5. Repeat this process with the remaining filling and wrappers. Freeze any dumplings that you don’t intend to cook immediately (see Dumpling Freezing Tips on page 256).
6. Heat 1 tablespoon of the vegetable oil in a nonstick skillet over medium-high heat.
7. Place 12 dumplings pleat side up in the pan so that they are just touching each other. Cover and cook for 1 minute.
8. Decrease the heat to medium-low, pour 1/4 cup of the water into the pan, and cook, covered, for 8 to 10 minutes, until all the water is absorbed by the dumplings and their bottoms are crusty brown.
9. Repeat this process 2 more times with the remaining dumplings, oil, and water. Serve the dumplings with a side of the dipping sauce.
From Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Nate and Mary Kate Tate/Andrews McMeel Publishing