• Dumpling Wrappers (If Making)
• In a mixing bowl, add water to flour gradually. Mix with a spatula until combined. Knead into a smooth dough.
• Cover and rest for 10-30 minutes.
• Cut into 45-48 pieces.
• Roll out into discs on a well floured surface.

Pork & Chive Filling

• Add ground pork, oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, water, white pepper, sichuan peppercorn, salt, chopped garlic chives, grated ginger, and scallion to a medium mixing bowl.
• Using a pair of chopsticks or a fork, whisk vigorously in one direction until the the ingredients are not only combined, but the texture of the meat changes and looks almost like a paste.
• To create your dumpling making station, set up a sheet of parchment paper, a small bowl of water, the bowl of filling with either a spoon or pair of chopsticks, and wrappers. If using store bought wrappers, remember to cover wrappers with a damp paper towel.
• Wet the outer rim of a wrapper with warm water using your finger. Then either using chopsticks or a spoon, add approximately 1 tablespoon of filling to the middle of the wrapper and seal, making sure to remove air pockets. Transfer prepared dumpling onto a sheet of parchment paper until ready to cook. Repeat until all of the filling or all of the wrappers have been used.
• Cook your dumplings in preferred method:
• Steam for 8-10 minutes. Or
• Boil for 8-10 minutes. Or
• Or pan fry (potstickers). To pan fry, coat a non-stick pan with a generous glug of vegetable oil. Heat. Place dumplings in a circle to fill the pan. Fry on medium heat until the bottoms are browned, 2-3 minutes. Then fill with ½ cup water and cover. Cook for 6-7 minutes. Uncover and finish cooking until all the water has cooked off.
• Dipping Sauce
• Combine all dipping sauce ingredients and stir. Adjust seasoning to personal preference. Spoon over dumplings or dip dumplings directly into bowl. Optionally serve with more cilantro and chili oil/crisp.