Pork Dumplings

Start making these dumplings by creating a flavorful filling. Place the ground pork, minced green onions, garlic, ginger, sesame oil and soy sauce in a large bowl. Gently stir everything together until just combined.

Start by placing 1 level tablespoon of filling on the center of each wrapper. Wet the edge of the wrapper with water, and fold it in half. Pinch the center to keep the wrapper in place. Editor's Tip: Keeping the wrappers pliable is important for getting the right fold. Cover the remaining wrappers with a slightly damp tea towel until you're ready to use them.

On each side of the pinched area, pleat the front wrapper edge three times, leaving the backside uncreased. Pinch the edge to seal in the filling. (If the wrappers aren't staying in place, use a little water to seal them tight.) Place the folded dumpling, folded side up, on a baking sheet, gently flattening the bottom. Editor’s Tip: This step requires a bit of finesse. Like any other stuffed dumpling, your first few may not be the prettiest, and that's OK! You'll get the hang of it. Be patient with it, and have fun.

Heat oil (our Test Kitchen uses canola oil here) in a large skillet over medium heat. Add dumplings, flat side down, and cook until the bottoms are golden brown, three to five minutes. Add 1/2 cup water, and pop the lid on your skillet. Cook until most of the water has evaporated, about five minutes. Remove the lid, and cook until all the water has evaporated and the centers of your dumplings are cooked through, one to two minutes. Editor’s Tip: Be mindful not to overcrowd the skillet. If you're feeding a lot of guests, you'll have to work in batches. Cooked dumplings can be kept warm in the oven.

Meanwhile, stir up the sauce. Just give the soy sauce, rice vinegar and gingerroot a quick whisk together. Sprinkle the cooked dumplings with sesame seeds and green onions if desired, and you're ready to enjoy!