In a bowl, combine black vinegar, soy sauce, and sugar. Whisk until sugar is dissolved. Add homemade chili crisp and stir to combine. Hold refrigerated until service.
In a bowl, combine ground pork, Chinese scallions, garlic, sugar, Shaoxing wine, salt, white pepper, and ginger. Mix until ingredients are evenly distributed.
To make each dumping, wet all edges of one wonton wrapper. Place roughly 1 1/2 tablespoons of filling in the center of the wrapper. Close all four sides around filling and squeeze together at the top, creating a pouch. Repeat for remaining wrappers, keeping finished dumplings cover to prevent wrappers from drying. Hold refrigerated or freeze until service.
Bring a pot of water to a boil. For each serving, boil 7 dumplings until cooked through. Pull from water and place on desired plate.
Stir black vinegar sauce well. Top cooked dumplings with 1/4 cup of sauce. Garnish as desired. Serve warm.
This black vinegar sauce can be served on any type of dumpling.
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