Step 1

Combine all dipping sauce ingredients in a small pot.

Step 2

Bring to a simmer, then allow to cool before transferring to a small bowl and serving.

Step 3

In a large bowl, combine the ground pork with the ginger, garlic, scallions, soy sauce, sesame oil and rice wine using your hands.

Step 4

Place a heaped tablespoon of filling in the center of a dumpling skin.

Step 5

Dip your finger into the egg wash, then trace around the edge of the dumpling skin.

Step 6

Pinch it closed.

Step 7

Create a crimp along the edge using the "fold and pinch" method until you have 4-5 crimps.

Step 8

Set aside on a plate and repeat until all the filling has been used up.

Step 9

Make three large balls of aluminum foil.

Step 10

They don't have to be tightly packed, but they should all be relatively the same size and shape.

Step 11

Place the balls in a large pot and lay a ceramic plate on top to make sure it's fairly level.

Step 12

Add a few inches of water, bring to a boil, then lower to a medium simmer.

Step 13

Rub a little sesame oil on the plate, then place as many dumplings as will fit on top (without crowding).

Step 14

Gently lower the plate onto the foil balls, then cover pot with a lid.

Step 15

Let steam for 7-8 minutes or until cooked through. Don't overcook, or your dumplings will be stiff and soggy.

Step 16

Be careful when removing the plate from the pot — it'll be very hot!

Step 17

Slide the dumplings onto a serving platter and repeat using the uncooked dumplings until they're all ready.

Step 18

Serve with dipping sauce.