Dipping Sauce:
½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha)
Dumplings:
1 pound ground pork
3 cloves garlic, minced
1 large egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
½ cup vegetable oil for frying, or as needed
To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
Repeat to cook remaining dumplings, adding more oil and water for each batch.
Serve dumplings with dipping sauce.
Please note the differences in the recipe ingredient amounts, and filling options when using these fillings:
Shrimp Filling: Stir together 8 ounces finely chopped fresh shrimp, 1/4 cup chopped water chestnuts, 1 egg yolk, 1 tablespoon finely chopped Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoon minced fresh ginger, and 1 teaspoon toasted sesame oil in a bowl.
Mushroom-Tofu Filling: Cook 3/4 cup chopped shiitake or button mushrooms in a large skillet over medium heat until all liquid has evaporated and mushrooms are tender; cool. Transfer to a bowl and mix with 1/3 cup pressed and chopped extra-firm tofu, 1 egg yolk, 1 tablespoon Chinese chives or chives, 1 tablespoon less-sodium soy sauce, 1 1/2 teaspoons minced fresh ginger, 1 teaspoon toasted sesame oil, and 1/4 teaspoon Chinese 5-spice.