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1
Make the dipping sauce Mix all of the ingredients until the sugar dissolves.
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2
Make the dumplings In a bowl, mix all of the ingredients except the wrappers, cornstarch and oil.
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3
Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel.
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4
Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centers.
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5
Fold over one side of the wrapper to form a half moon, pressing the edges together.
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6
Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
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7
Make the dumplings In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.
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8
Make the dumplings Heat 1 tablespoon of the oil in an 8-inch nonstick skillet.
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9
Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space).
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10
Cook over moderate heat until golden on the bottom.
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11
Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute.
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12
Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes.
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13
Carefully invert the dumpling pancake onto a plate.
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14
Repeat to make 2 more pancakes.
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15
Serve with the dipping sauce.
