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DIPPING SAUCE #2 1/2 cup soy sauce 2 tsp. ginger, freshly grated 2 green onions, chopped 2 tsp. vegetable oil DUMPLINGS 1/2 lb ground pork 1 tsp. soy sauce 1/2 tsp. salt 1/2 tsp. white pepper 1/2 tsp. dark sesame seed oil 36 wonton skins or wrappers To prepare sauces: mix ingredients in individual bowls and set aside. To prepare dumplings: Finely chop ground pork. Combine the pork with the soy sauce, salt, pepper and sesame oil. Put a small amount of filling in the center of each wonton skin; enclose the filling to make a ball-like shape, or a triangle, sealing with a little water. Bring a large pot of water to boil. Put the dumplings, in batches, into the water and boil them until they pop to the surface. Remove with a slotted spoon and serve with dipping sauces. FRIED DUMPLINGS In 12" non-stick pan, heat 1 tbsp. oil over medium low heat. Arrange dumplings in the pan, pleated side up, starting at the center and radiating out with the sides of the dumplings just touching. Cook the dumplings until the bottoms are lightly browned 10 minutes. Add cup water or chicken stock; cover the pan and cook over medium heat until all liquid has evaporated, about 10 min. Uncover and drizzle 1 Tbsp. oil around the inside edge of the pan. Fry the dumplings until the bottoms are golden brown, about 3 minutes. Loosen dumplings around the edges with a spatula, and then set a large serving plate over the pan. Wearing mitts to protect your hands, quickly invert the pan. Serve dumplings fried side up.