1. Make the Filling
– In a bowl, combine pork mince, chopped chives, soy sauce, sesame oil, ginger, sugar, water and white pepper.
– Mix vigorously in one direction for 1–2 minutes until slightly sticky and cohesive.

2. Fill the dumplings
– Place one wrapper in your palm. – Spoon about 1 tsp of filling into the centre.
– Dip your finger in water and lightly moisten the edge of the wrapper.
– Fold in half and pinch to seal, creating small pleats along the edge if desired.
– Repeat with remaining wrappers.

3. Prepare the dipping sauce
– In a small bowl, combine black vinegar, soy sauce and sugar. Stir until dissolved.
– Add sesame oil and mix gently.
– Spoon into dipping dishes and finish with crunchy chilli and spring onion if using.

4. Pan-Fry the Dumplings
– Heat a non-stick pan over medium heat and add oil.
– Place dumplings flat-side down and cook for 2–3 minutes until golden and crisp.

5. Steam to Finish
– Add water (about 5mm up the dumplings), cover immediately and steam for 4–5 minutes until cooked through.
– Remove lid and cook uncovered for 1–2 minutes to re-crisp the bases.

6. Pour the Baijiu:
– Divide baijiu into small glasses (15–20ml per serving).
– Serve lightly chilled.

7. Assemble and Serve
– Serve 3 dumplings per portion with black vinegar sauce alongside.
– Dip lightly, take a bite, then follow with a small sip of baijiu.