Boiled pork dumplings served swimming in a sweet and spicy aromatic soy-chili sauce.
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In a large bowl, mix the ground pork with ginger, Shaoxing wine, sesame oil, and half of the chopped chives until the meat becomes tacky.
Squeeze excess water out of the minced cabbage using a kitchen towel, then fold the cabbage into the pork mixture.
Place a teaspoon of filling in the center of a wrapper, moisten the edges with water, and fold into a half-moon or pleated crescent shape.
Prepare the sauce by whisking together the aromatic soy sauce, chili oil, minced garlic, and ground Sichuan peppercorns in a small bowl.
Bring a large pot of water to a rolling boil and carefully drop the dumplings in, stirring gently to prevent sticking.
When the water returns to a boil, add a splash of cold water; repeat this three times until the dumplings are plump and floating.
Drain the dumplings and divide them into serving bowls while they are still steaming hot.
Pour a generous amount of the chili sauce over the dumplings and garnish with the remaining fresh chives and a splash of black vinegar if desired.
