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1
Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt.
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2
Add jicama, scallion, and pork and mix together with your hands until combined well.
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3
Separate wonton wrappers and restack in piles of 10.
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4
Cut through each stack with cookie cutter and discard trimmings.
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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.
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6
Lightly moisten edge of wrappers with a finger dipped in water.
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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).
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8
Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray.
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9
Make more dumplings in same manner with remaining rounds and filling.
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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.
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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.
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12
Stir together black and white sesame seeds and sprinkle over dumplings.
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13
Serve immediately.
