Pork And Chive Dumplings (Shui Jiao)

• 4 tbsp. plus 1 tsp. Asian sesame oil
• 4 tbsp. soy sauce
• 2 tbsp. black vinegar
• Flour, for dusting 1 lb. ground lean pork
• 3 1/2 oz. garlic chives or scallions,finely chopped (1 1/2 cups)
• 2 tsp. mushroom powder
• 1 tsp. cornstarch
• 1 tsp. salt
• 1/2 tsp. grated ginger
• 1/2 tsp. white or black pepper
• 30 4 1/2" round wonton wrappers

1. 1. In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside. Line a rimmed baking sheet with parchment paper and sprinkle with flour; set aside. Put remaining 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.
2. 2. 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, or follow instructions on facing page for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a tea towel.
3. 3. Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.

asian sesame oil, soy sauce, black vinegar, flour, garlic, mushroom powder, cornstarch, salt, grated ginger, white, wonton wrappers

Taken from www.epicurious.com/recipes/member/views/pork-and-chive-dumplings-shui-jiao-50147892 (may not work)