Steamed Pork Dumplings with Dipping Sauce
rec.food.recipes/askewm001/1999

1 lb. ground pork
3 Tablespoons soy sauce- I use light
2 sliced green onions, tops and all
1/2 teaspoon garlic powder or two cloves finely chopped

Mix the above together and let set in refrigerator for a half an hour.

To form dumplings:
(Using purchased wonton skins)
Place a tablespoon in the center of the skin. Moisten edges with water.
Fold up, sealing all edges.

To steam:
Over a pot of boiling water put the dumplings in a bamboo steamer, lining with lettuce or cabbage leaves keep them from sticking. Steam about twenty minutes. The skins will be translucent and the meat cooked through when ready. Serve hot with dipping sauce.

Dipping Sauce I
Soy sauce
2 Tbsp finely chopped ginger
2 cloves finely chopped garlic
1 teaspoon vinegar

Dipping Sauce II
Soy sauce
3 cloves garlic
1 teaspoon vinegar
1/2 tsp. hot chili oil

For both mix well and let set for at least thirty minutes, the longer the more intense the flavors.