1 lb (450 g) ground pork (preferably pork shoulder)

1/4 cup (60 ml) water

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) vegetable oil, plus more for cooking

1 tbsp (15 ml) toasted sesame oil

1/4 tsp salt

1/4 tsp ground white pepper

1/2 cup (25 g) chopped cilantro

1 tbsp finely chopped ginger

2 green onions, finely chopped

1 package round dumpling wrappers (sui mai) (see note)

In a large bowl, combine the ground pork, water, soy sauce, vegetable oil, sesame oil, salt and white pepper. Stir vigorously until the mixture resembles a paste, about 3 minutes. Stir in the cilantro, ginger and green onions. Refrigerate for 30 minutes.

Spoon 1 tbsp (15 ml) of the pork filling into the centre of each dumpling wrapper, leaving 1/4 inch (5 mm) of the edge uncovered at both ends. Moisten one side of the wrapper with water and pinch the two sides together, leaving the ends open. The dumplings will be cylindrical, similar in shape to cannoli (see note). Set aside on a baking sheet dusted with flour. The dumplings can be frozen at this step.

In a large non-stick skillet brushed with vegetable oil, over medium-high heat, working in batches, arrange the dumplings in rows. They should be touching each other and seam side up. Cook for 2 minutes. Pour enough water into the skillet to just cover the bottom. Lower the heat, cover and steam the dumplings for 5 minutes. (If pan-frying frozen dumplings, increase the steaming time to 10 minutes.) Uncover and finish cooking for 2 minutes or until the filling is cooked through and the water has evaporated.

Turn the dumplings out onto a plate and serve with a dipping sauce of your choice (black vinegar, rice vinegar, chili sauce, etc.).

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