1
In a small bowl, mix together the pork, garlic, scallion, bamboo shoots, ginger, rice wine, sesame oil, soy sauce, chili crisp, salt, and white pepper until thoroughly combined. It should have an almost paste-like texture.
2
Bring a large pot of water to a simmer.
3
To assemble the dumplings, line a baking sheet with parchment. Place the dumpling wrappers on a small plate and cover with a damp paper towel to keep them from drying out as you work. Place a small bowl of water on your workspace. Lay out a wrapper, dip your fingers into the water to lightly moisten the edges, and place about a teaspoon of pork mixture in the middle of the wrapper. Fold the wrapper over the meat into a triangle or half-moon shape, depending on the shape of the wrappers. Seal the edges and place the dumpling on the lined baking sheet. Cover the sheet with a damp towel. Repeat the process until all of the wrappers are filled. At this point, the dumplings can be frozen. Add a couple of minutes to the cooking time if you’re taking them out of the freezer.
4
Gently drop the dumplings one at a time into the simmering water in batches of 6-8 dumplings at a time, depending on the size of the pot. Stir to keep them from sticking together. Cook for 5 minutes and use a slotted spoon to remove the dumplings from the pot. Place on a tray and keep covered while the others are cooking.
5
While the dumplings are cooking, add the stock to a pot with the water, soy sauce, scallions, and white pepper. Add salt to taste and bring to a simmer.
6
After the dumplings are cooked, place 3-4 dumplings in each of six soup bowls. Ladle the hot broth over the dumplings and garnish with sliced scallions. Serve immediately.
