Dumplings

1 pound ground pork

3 tablespoons hoisin sauce

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped scallion

1 tablespoon finely chopped garlic

1 tablespoon sriracha 

2 teaspoons finely grated fresh ginger

2 teaspoons Asian fish sauce

1 tablespoon finely chopped fresh basil (Thai, if possible)

1 (12-ounce) package round dumpling wrappers

Peanut oil

Simple Dipping Sauce (recipe follows)

1. Mix: In a large bowl, gently combine all ingredi- ents except wrappers, oil, and dipping sauce.

2. Fill: Set a dumpling wrapper on a at surface. Run a wet nger around the edge. Spoon 2 teaspoons lling into the center. Fold to close (pleat if you’re feeling fancy). Press edges to seal. Set lled dump- ling aside, covered by a clean kitchen towel, while shaping remaining dumplings.

3. Crisp/steam: Measure 2 teaspoons oil into a large, heavy nonstick (or cast-iron) skillet. Heat over medium. Fit in a crowd of dumplings. Crisp bottoms 1 minute. Hold the pan lid like a shield and carefully pour in 1⁄3 cup water. Cover and let steam until pork is cooked through and tops gleam translucent, about 6 minutes. Use a spatula to lift dumplings to a serving platter. Repeat with remaining dumplings.

4. Serve: Enjoy warm with dipping sauce.

Dipping sauce: Stir together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and 1 pinch sugar.