Spicy Pork Dumplings

Ingredients

• 1/2 cup low-sodium soy sauce
• 1 tsp. Asian sesame oil
• 1-1/2 tsp. granulated sugar
• 1-1/2 tsp. unseasoned rice vinegar
• 5 medium scallions spring onions, thinly sliced on a diagonal (about 1 cup)
• 1/2 cup vegetable oil; more for frying, as needed
• 500 grams. ground pork
• 1 Tbs. finely chopped fresh ginger (from a 1-inch piece)
• 2 Tbs. fish sauce
• 2 tsp. finely chopped Thai bird chile (4 to 5 chillies)
• 2 Tbs. finely chopped fresh mint
• 2 Tbs. finely chopped fresh cilantro coriander
• round dumpling wrappers

Method

1. In a bowl, combine the soy sauce, sesame oil, sugar, vinegar, and sliced scallions spring onions, the ginger.  Stir in the fish sauce and the chillies.  Stir in the mint and cilantro coriander.
2. Process in batches in a food processor
3. Keeping the dumpling wrappers covered with a damp kitchen towel, carefully peel one wrapper from the stack and put it on a clean work surface.  Fill a small bowl with water.  Line a large plate with a damp kitchen towel and have another damp towel ready to cover the dumplings.
4. Drop 1 tsp. of the pork filling in the center of the wrapper.  Brush water around the edges. Fold clamp, open and pull out dumpling and put aside.  Repeat with the remaining dumpling wrappers and filling.
5. Place next to each other in a steamer (not touching) and steam for up to 15 minutes
6. Heat oil in a nonstick skillet over medium-high heat until shimmering.  Working quickly in batches of about 10, arrange the dumplings belly side down in concentric circles starting from the outer edge. Do not crowd the skillet.  Cook until golden brown on the bottom, about 2 minutes.
7. Loosen the dumplings from the pan with a spatula, transfer to an oven-safe serving platter, and put the platter in the warm oven.  Wipe out the skillet and repeat 2 more times with the remaining oil and dumplings.
8. Sprinkle the dumplings with any remaining scallions spring onions and serve with the dipping sauce.

Thanks to finecooking.com but I changed to be metric etc.