1 teaspoon red rice wine vinegar
Preparation:
In a medium sized bowl, combine the ground pork, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.
Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.
Fold the two corners located at 9 and 3 o’clock to the center at 12 o’clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with dipping sauce.
Dipping Sauce:
Combine the ingredients together in the small pot and mix thoroughly. Place the dipping sauce into a serving dish.
Drizzle the dipping sauce over the hot steamed dumplings before serving.
