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1
Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this).
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2
Place a dumpling wrapper in the palm of one hand and cup it loosely.
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3
Place a generous tablespoon of filling in the center of the wrapper.
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4
With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally.
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5
Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright.
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6
The meat filling will show a little at the top.
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7
Make the remaining dumplings in the same manner.
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8
Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth.
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9
(At this point, you can refrigerate dumplings, covered, for 24 hours.)
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10
When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil.
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11
Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes.
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12
Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
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13
Combine ingredients in a small bowl and serve with Pork Dumplings.
