Adapted from Andrea Reusing at Epicurious
1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3-4 tablespoons of Stir Fry Mix, thinly chopped
3 tablespoons finely chopped garlic chives
24 to 30 round dumpling wrappers (preferably with egg)
Combine all ingredients (except stir-fry mix, garlic chives, and wrappers) in a large bowl, then stir in stir-fry mix and garlic chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
Cook dumplings in a large pot of gently simmering water until the pork are cooked about 3 minutes. Transfer with a slotted spoon to a platter. Serve.