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Ingredients

Dumplings

• 1 lb. ground pork
• 1 large egg, lighly beaten
• 2 scallions, green and white parts separated
• 2 garlic cloves, minced or 2 tsp of minced garlic
• 1/4 cup chicken broth
• 2 Tbsp. soy sauce
• 2 tsp finely grated peeled ginger
• 2 tsp fish sauce (optional)
• 2 tsp toasted sesame oil
• All-purpose flour, for dusting
• About 60 Dumpling wrappers
• vegetable oil, for frying

Dipping Sauce

• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp. rice wine vinegar

Directions

Cooking Dumplings

1. In a large bowl, using your hands or a spoon mix pork, egg, white scallions parts, garlic, broth, soy sauce, ginger, fish sauce (if using), and sesame oil.
2. Line a small baking sheet with parchment paper. Lightly dust with flour.
3. Place dumpling wrappers on a clean surface. Place a heaping tsp of pork filling just below center on each wrapper.
4. Wet the edge of wrapper with water. Fold top half over bottom half and pinch borders to seal.
5. In a Medium skillet over medium heat add 1 Tbsp of vegetable oil. Add dumplings in an even layer. (Touching is ok!)
6. Fry until underside is golden brown, 1 to 2 minutes.
7. Add 1/3 cup water to skillet, reduce heat to medium-low, and cover with a tight-fitting lid. Let steam 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
8. Transfer dumplings to a platter and repeat with remaining dumplings.

Dipping Sauce

1. In a medium bowl, combine soy sauce, vinegar, and green scallion parts.

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