Boiled Pork Dumplings with Tangy Dipping Sauce

Jiaozi (pot sticker) dumplings (the kind with a pleated edge) can be fried, steamed, or—my favourite method—boiled. The wrapper goes velvety soft and keeps the pork and water chestnut filling juicy. You can buy wrappers from any Asian grocery, but once you bite into the fat chewy dough, I think you’ll be sold on why home-made dough is worth it. This recipe makes 50 dumplings, which sounds like a lot, but since you’ve gone to the trouble you might as well eat half and freeze the rest for ano