Pork Dumplings

In a mixing bowl, combine ground pork, minced garlic, sliced green onion, chopped vegetable, soy sauce, sesame oil, and ginger; mix until just combined.

Taste and adjust soy sauce or sesame oil to balance flavor; do not overwork the mixture.

Place one dumpling wrapper on a clean work surface; brush edges lightly with water.

Spoon about 1 tbsp filling into the center of the wrapper.

Fold wrapper in half to form a half-moon, then bring the two pointed ends together and pinch to seal, creating a crescent; repeat with remaining wrappers and filling.

For steamed dumplings: add water to a steamer pot, bring to a boil, arrange dumplings on oiled steamer basket, cover, and steam for 10–12 minutes until wrappers turn translucent.

For pan-fried dumplings: heat 1 tbsp oil in a skillet over medium-high heat, add dumplings in a single layer, fry until bottoms turn golden (2–3 minutes), add 1/4 cup water, cover, and steam for 6–8 minutes until water evaporates.

Whisk together soy sauce, rice vinegar, and sriracha in a small bowl to make dipping sauce.

Transfer cooked dumplings to a serving plate and serve warm with dipping sauce alongside.