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1
Smash the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 200ml cold water.
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2
Mix the egg, wine and salt and pepper into the pork, then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste.
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3
Mix the dipping sauce ingredients in a small bowl; always add the garlic at the last minute to make the most of it's flavour and fragrance.
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4
Fill each dumpling wrapper wth a good teaspoon of filling, and seal to make a half-moon shape. Seal with a series of little pinches if you want it to look good and authentic! Make sure dumpling skin is sealed so that the filling can't ooze out. Lay the dumplings out seperately on a lightly floured surface.
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5
Heat a large pan of water to a vigorous boil over high heat. Throw in a couple of handfuls of dumplings. Stir once to prevent sticking. When the water has returned to the boil, throw in a coffee cupful of cold water. Allow the water to return to the boil and throw in another coffee cupful of cold water. When the water has returned to the boil again, the skins should be glossy and the meat should have cooked through.
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6
Remove from pan with a slotted spoon, drain well, and serve hot with dip. Continue cooking the dumplings in batches.
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7
FYI - the cold water is added to stop the water from boiling too vigorously and tearin the dumplings apart.
