Pork and Chive Dumplings

In a large bowl, combine the ground pork, garlic chives, garlic, ginger, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix well until evenly combined then let the filling marinate for 15 minutes.
1.5 pounds ground pork, 1.5 cups finely chopped garlic chives, 3 cloves garlic, 2 tablespoon minced ginger, 3 tablespoon soy sauce, 2 teaspoon granulated sugar, 1.5 tablespoon oyster sauce, 2 teaspoon sesame oil, ¾ teaspoon salt, 1 teaspoon white pepper
Scoop about 1-2 teaspoons of filling into the center of a dumpling wrapper. Lightly wet half of the wrapper’s edge with water, fold over the filling, create plates along the edge, then seal tightly. Make sure the dumplings are sealed tightly so it does not open during cooking. Repeat with remaining wrappers.
35-40 round dumpling wrappers
Bring a medium pot of water to a boil. Add the dumplings and gently stir to prevent sticking. Return to a low boil and cook for 3-4 minutes until the filling is fully cooked through.
In a small bowl, combine Chinese black vinegar, soy sauce, sugar, and chili oil. Serve dumplings immediately with the dipping sauce.
3 tablespoon Chinese black vinegar, 2 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 tablespoon chili oil