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.