Homemade Pork and Chive Dumplings

I've made these a couple times now, and they are quite delicious, even by my Chinese boyfriend's standards. The way I make the dumplings is based on this recipe I found on Pintrest.

Get these things at the store, in your cupboard, from a neighbor, etc...

1 lb ground pork
1 c chives, chopped into small pieces (I've used scallions instead also)
48 wonton wrappers (Found in most Asian markets. I go with the small yellow round ones)
2Tbsp soy sauce
2 tsp sugar
1/2 tsp salt
4 tsp corn flour (cornstarch)
1 tsp chicken powder (bouillon powder, cubes won't work)
1 tsp of Chinese cooking wine (or any cooking white wine)
2 shakes of sesame oil
2 shakes of white pepper

Get everything measured out and in a mixing bowl, except the wrappers, obviously. Mix it up really well with your hands, or a spoon if you're a wimp. Make sure everything is mixed thoroughly, because who wants to get a huge mouthful of one of the ingredients listed above? No one, that's who.

Put the mixing bowl in the fridge for about a half hour, and count out 48 wrappers (if you let them sit out in the air too long, the edges will dry up). You can wrap up (air tight) the extras and freeze them for later.

You want 48 even pieces of the meat mixture, so I like to make a huge ball and cut it in half (each half will make 24). Keep cutting the halves in half, until you are left with 48 even balls of meat. Get a small dish of water to seal the wrappers around the meat. Put each ball of meat in the middle of one wrapper and wet the outer edges. Seal the dumplings according to this video.

Just get all the dumplings on a tray or a plate until they are all done. If you don't want to eat all 48 dumplings at once, you can freeze the rest. I just throw them in a ziplock bag. Be careful that they aren't touching too much while freezing, so they won't rip when you thaw them.

Next you'll want to cook them, because you really shouldn't be eating raw pork that you purchased for $1.79/lb. Heat some oil in a frying pan, and place the dumplings in. Let them fry until the bottoms are brown and a little crispy.

Then, you'll want to pour about 1/4 cup of water into the pan, and cover with a top so they can steam. When the water is all gone, then they are done and ready to eat.

I personally like to dip them in this particular dumpling sauce (available in Asian markets or online).

 WARNING: Once you start, don't even try to stop.