Steamed Pork and Jicama Dumplings

1. 1

   Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt.

2. 2

   Add jicama, scallion, and pork and mix together with your hands until combined well.

3. 3

   Separate wonton wrappers and restack in piles of 10.

4. 4

   Cut through each stack with cookie cutter and discard trimmings.

5. 5

   Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each.

6. 6

   Lightly moisten edge of wrappers with a finger dipped in water.

7. 7

   Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top).

8. 8

   Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray.

9. 9

   Make more dumplings in same manner with remaining rounds and filling.

10. 10

    Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water.

11. 11

    Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.

12. 12

    Stir together black and white sesame seeds and sprinkle over dumplings.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.