Pork Shumai with Vinegar–Soy Sauce

1. Mix the Filling

In a medium bowl, combine the ground pork, minced scallions, ginger, 1½ tablespoons of soy sauce, 1½ tablespoons of vinegar, ½ teaspoon of sesame oil, salt, and pepper. Use your hands or a spatula to mix everything together until it's evenly incorporated.

2. Prepare the Wonton Wrappers

Lightly dust a baking sheet with flour to prevent sticking. Take a wonton wrapper, place about a tablespoon of the pork filling in the center, and fold the wrapper up around the filling to form an open cup. The wrapper should gently hug the filling, creating a neat little parcel. Cover the filled shumai with a damp paper towel to keep them from drying out as you work through the batch.

3. Steam the Shumai

Grease a metal steamer basket generously with canola oil to prevent sticking. Arrange the shumai in the basket, leaving space between each one, and place the basket over a saucepan filled with simmering water. Cover and steam the shumai for about 8 minutes per batch, until they become firm and the pork is fully cooked.

4. Prepare the Sauce

In a small bowl, whisk together the remaining soy sauce, vinegar, and sesame oil. This simple sauce complements the rich pork filling with a tangy and savory kick.