Ingredients:
1 packet dumpling pastry
220 g mince pork
135 g Chinese chives（韭菜）
Seasonings:
1 Tbsp light soy sauce
1 tsp sugar
1/4 tsp salt
2 tsp cornflour
1/2 tsp chicken powder (chicken bouillon powder)
1/2 tsp Shaoxing wine
a dash of sesame oil
a pinch of white pepper
Method:
Rinse chives and pat dry with kitchen papers. Chop into small pieces. Mix mince pork with seasonings well and combine with chives thoroughly. Chill in refrigerator for 30 minutes.
Prepare a little bowl of water for sealing dumplings. Place a heaped teaspoon of filling into the center of the dumpling pastry. Damp the edge with water and seal it tightly.
Heat up a bit of oil in a non-stick frying-pan. Place dumplings in a single layer without touching with each other. Fry them in batches until the bottom is light brown. Add 1/4 cup of boiling water, cover with a lid and cook until the water dries up. Dish up and serve with soy sauce, chili sauce or vinegar.
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