Taipei Style Shui Jiao (Pork And Chive Dumplings)

• 4 tablespoons sesame oil
• 1 teaspoon sesame oil
• 4 tablespoons soy sauce, divided
• 2 tablespoons black vinegar, divided
• flour, for dusting
• 1 lb ground lean pork
• 1 1/2 cups garlic chives or 1 1/2 cups scallions, finely chopped
• 2 teaspoons mushrooms, seasoning powder
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon white pepper or 1/2 teaspoon black pepper
• 30 wonton wrappers (4 1/2 inch dia.)

1. In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
2. Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
3. Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
4. Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
5. While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
6. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

sesame oil, sesame oil, soy sauce, black vinegar, flour, ground lean pork, garlic, mushrooms, cornstarch, salt, ginger, white pepper, wonton wrappers

Taken from www.food.com/recipe/taipei-style-shui-jiao-pork-and-chive-dumplings-510882 (may not work)