Thai Ginger Steamed Pork Dumplings with Dipping Sauce

Ingredients:

1 package of Wind & Willow Thai Ginger dip mix

2 lb ground pork

1 cup chicken broth

¼ cup soy sauce

2 cloves garlic, minced

4 green onions chopped

1 pinch salt

1 package wonton wrappers

Vegetable or sesame oil for pan

Water

Directions:
Heat chicken broth and soy sauce in small sauce pan. Mix in contents of Thai Ginger dip mix to rehydrate.  Place pork in mixing bowl and add minced garlic, chopped green onions, salt and chicken broth/soy sauce mixture from sauce pan. Mix well. 


Place one teaspoon of pork mixture in center of a wonton wrapper. Coat edges of wonton wrapper with water and fold in half to form a triangle. Press all edges together and make two pleats on either edge of dumpling.


Place 1 table spoon of vegetable oil in hot non stick pan and place as many dumplings as will fit standing up next to each other in pan. You want them close to each other but not too tight because they will stick together. Let the bottoms of the dumplings get light brown. At this point, place ¼ cup of water in the pan and partially (85%) cover with a lid. You want to build up steam in the pot to continue cooking the dumpling.   Let them cook this way for about 5 minutes.  Remove the lid and drizzle a little oil around the pan, if necessary, to loosen them from the bottom of pan.  Place on serving platter with browned bottoms facing up. 



Soy Garlic Dipping Sauce

I like to make the sauce ahead of time so you can serve the dumplings warm
 right from the pan with the sauce.



½ cup brown sugar

½ cup soy sauce

2 cloves garlic, minced (or 2 teaspoons from prepared minced garlic in jar)

¼ cup rice vinegar



Whisk all ingredients together & heat in a small saucepan. You do not need to bring it to boiling. Serve warm with dumplings.