Pork & Green Onion Dumplings

1. Mix all ingredients (except dumpling wrappers) together in a bowl.
2. Set your dumpling wrappers on a work surface. Put a teaspoon of the pork filling in the center of a dumpling wrapper. Wet your finger with a bit of water and trace it along the perimeter of the upper half of the wrapper (like a rainbow). Fold the dumpling in half, like a taco, folding the two halves over the filling. Pleat the edges together and set it on a tray.
3. Repeat with remaining filling and wrappers.
4. Bring a pot of water to a boil. Add in the 12-16 dumplings and bring back to a boil. Boil for 8-10 minutes. Dumplings should puff up and float when done.
5. Drain the water and serve.

Note: Dumplings may be frozen after step 3. If you do this I recommend that you freeze the dumplings for an hour on a plate, then transfer to a Ziploc bag to freeze for later. This will help prevent the dumplings from sticking together and from becoming smashed. Then cook as directed above.