Pan-Fried Pork and Cilantro Chinese Dumplings

For the dipping sauce:
In a medium size bowl, add all ingredients and whisk together. Set aside.

For the dumplings:
In a large bowl, add ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. Mix all ingredients together.

Lay a wonton skin on a small plate. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel while making the remaining dumplings to prevent them from drying out.

Heat a medium to large-size skillet on medium heat and add 2 tablespoons canola oil for each batch of dumplings. Add the dumplings and let cook until the bottom side is a golden brown. Turn the heat off, transfer the wontons back on to the cookie sheet or a platter. Heat another medium to large-size skillet on medium heat and add 1 cup water for each batch of dumplings (another skillet is used to avoid oil from popping when water is added). When the water starts to boil, transfer the dumplings back to the pan, browned-side down. Cover the pan and set the burner on low to steam the dumplings. Let cook until the pork is thoroughly cooked and water has evaporated, about 8–10 minutes. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings.

Garnish with sprigs of cilantro and serve immediately while hot with dipping sauce.