-
1
Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon.
-
2
Stem and finely chop the mushrooms.
-
3
Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl.
-
4
Season with salt and pepper.
-
5
Mix well with your hands until all of the ingredients are incorporated.
-
6
Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out.
-
7
Remove 1 wrapper and brush with some of the beaten egg.
-
8
Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup.
-
9
Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
-
10
Fold the overhanging wrapper edges down, leaving the filling exposed.
-
11
Press the wrapper firmly around the filling.
-
12
Pat the top and bottom of the dumpling to make it flat.
-
13
Top the dumpling with a dried goji berry or 1 each frozen pea and carrot.
-
14
Repeat to form the remaining dumplings.
-
15
Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through.
-
16
Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover.
-
17
Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer.
-
18
Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
-
19
Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl.
-
20
Serve with the dumplings for dipping.
-
21
Photograph by Eric Wolfinger
