Black Vinegar Sauce In a bowl combine black vinegar, soy sauce and sugar. Using a balloon whisk until sugar is dissolved. Add homemade chili crisp and stir to combine. Refrigerate until ready to serve.
Dumplings In a medium bowl combine pork mince, Chinese scallions, garlic, sugar, Shaoxing wine, salt, white pepper and ginger. Using your hands mix well until ingredients are evenly distributed and mixture is sticky.
To make each dumping, wet all edges of one wonton wrapper. Place roughly 1 ½ tablespoons of filling in the centre of the wrapper. Close all four sides around filling and squeeze together at the top, creating a pouch. Repeat for remaining wrappers, keeping finished dumplings covered to prevent wrappers from drying. Refrigerate until ready to serve.
Bring a large saucepan of water to a boil. For each serving, boil 7 dumplings until cooked through (3 – 4 minutes). Lift out of water, drain well and place on desired plate.
Stir black vinegar sauce well. Top cooked dumplings with ¼ cup (60 mL) sauce.
This black vinegar sauce can be served on any type of dumpling.