In a large mixing bowl, combine the minced pork, grated ginger, Shaoxing rice wine, cornstarch, sea salt, garlic, black pepper, half of the chicken broth, scallions, soy sauce, beaten egg, and sesame oil. Mix thoroughly until the ingredients are well integrated.

The consistency is crucial—too wet and the filling will ooze, too dry and it won’t stick. With my experience, it should feel just right—soft but not liquid.

Take a wonton wrapper and place a small spoonful of the filling in the center. Don’t overfill! Moisten the edges of the wrapper with a tiny bit of water.

Fold the wrapper over to create a triangle, making sure to press out any air. Then, crimp the edges to seal the dumpling tightly. Here’s a tip: practice makes perfect! It took me a few tries to get the folding technique just right.

You can choose to steam, boil, or pan-fry your dumplings. I have a soft spot for pan-frying because it gives the dumpling a lovely crispy bottom. Heat a tablespoon of peanut oil in a non-stick skillet over medium heat.

Once hot, add the dumplings in a single layer. Let them cook until the bottoms are golden brown, about 3-4 minutes.

Next, pour in the remaining chicken broth to the pan. Cover it immediately to let them steam for about 5-7 minutes. This technique offers the best of both worlds: crispy on the bottom, tender on top.

Using a spatula, carefully lift the dumplings from the pan. Place them on a serving platter. I love to sprinkle chopped scallions on top for a vibrant finish. Don’t forget the dipping sauce!