Pork and Chive Dumplings

Make the dumpling filling - In a medium bowl, add the ground pork, Chinese chives, soy sauce, sesame oil, cornstarch, and sugar. Mix together using clean hands.

Prepare the wrapper - Place a square wonton wrapper in a diamond formation with the bottom corner pointing towards you. Cover the remaining wrappers with a damp paper towel so they don't dry out. Dip your fingertips in water and brush along the edges of the wrapper to moisten. You may have to dip your fingers a few times. Place a tablespoon of dumpling filling in the center of the wrapper.

Fold the dumpling - Fold the bottom half of the dumpling over to the top to create a triangle. Seal by pressing along the edges. Dip your fingertips in water and wet the bottom two folded corners of the wrapper. Gently bring the left and right sides of the dumpling together and press the overlapped corners to create a tael shape. Repeat with the remaining wrappers and filling. Cover the dumplings with a damp tea towel or paper towel as you go.

Steam - In a shallow pot, add about 2 cups of water, or enough water to actively boil without touching the bottom of the steamer basket. Line the bamboo steam basket with steamer paper, parchment paper, or 8 cucumber slices or napa cabbage leaves and place it in the pot over the water. Place 8 dumplings in the prepared bamboo steamer equally spaced apart. Stack additional sets of dumplings in bamboo baskets on top, if available. Otherwise, steam in batches. Cover and steam on high heat for 8 minutes. The dumplings will be translucent and the filling will be cooked through. Replenish the water and bring it to a boil for additional steaming sessions, if needed.

Make the sauce - In a small bowl, add the Chinese black vinegar, sugar, and thinly sliced ginger. Whisk to combine. Serve the dumplings hot with the sauce on the side for dipping.