Pork Dumplings with Dipping Sauce

By Ciara Cox

1 cup ground pork
¼ cup minced scallion
¼ cup minced carrots, or cabbage
1 tsp minced garlic
1 tsp minced ginger
salt and pepper to taste
1 TB soy sauce
½ tsp sugar (optional)
1 tsp sesame oil
24+ wonton wrappers (can also use egg roll wrappers cut in half)
bowl of water

1.  Combine the first nine ingredients. Place a heaping teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semi-circle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. (I have found that about two teaspoons fit well in the wrappers. Also, when you are sealing it, try to get some of the air out, but be careful not to rip the wrapper. Try folding/sealing them different ways, I think it’s a lot of fun!)
2.  To steam the dumplings: set up a steamer and steam for about ten minutes. If you do not have a steamer: fit a heatproof plate or rack above 1 inch or so of boiling water in a covered pot. 
3.  For either version: Serve hot and enjoy with this Soy and Sesame Dipping Sauce: mix ¼ cup soy sauce, 1 TB sesame oil, 1.5 tsp rice or other light vinegar, ½ tsp minced garlic, 1 TB minced ginger, and ½ tsp sugar (optional) in a small bowl. If it is too strong, add water a teaspoon at a time until the flavor mellows.