To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger. These classic snacks—which are boiled, not steamed or fried—were featured as part of Matt Gross's feature story on Taiwanese cuisine, "Taipei, Family Style" (April 2010).
Watch: How to Shape Dumplings (Hint: Think about dinosaurs!)
- 4 tbsp. plus 1 tsp. Asian sesame oil
- 4 tbsp. soy sauce
- 2 tbsp. black vinegar
- Flour, for dusting
- 3 1⁄2 oz. garlic, chives or scallions, finely chopped (1 1/2 cups)
- 2 tsp. mushroom powder
- 1 tsp. cornstarch
- 1 tsp. salt
- 1⁄2 tsp. grated ginger
- 1⁄2 tsp. white or black pepper
- 30 (4 1/2") round wonton wrappers
- 1 lb. ground lean pork
See step-by-step instructions on forming Shui Jiao in the gallery, below.