Steps

1. Finely chop 1/2 bunch of chives.
   🕒 01:25
2. In a bowl, add 150g of ground pork. Mix quickly with 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 clove grated ginger, and 1 tbsp Sesame Oil until sticky. (This is the key!) Mix to ensure the liquid is fully absorbed by the meat fibers.
   🕒 01:35
3. Add the chopped chives to the mixed meat filling and gently combine. (This is the key!) Be careful not to overmix, as the chives will release too much moisture.
   🕒 02:27
4. Lay 15 large dumpling wrappers vertically, two at a time, and lightly moisten the entire surface with a wet paper towel.
   🕒 02:47
5. Place a generous amount of the prepared filling in a long, stick-like shape in the center of the two moistened wrappers.
   🕒 03:52
6. Lightly roll the wrapper around the filling. Pinch and shape the edges from one side towards the top, creating a "dinosaur spine"-like form. (This is the key!) This "Dinosaur Wrap" is fun for kids to make too.
   🕒 04:17
7. Firmly seal both ends of the wrapped "stick" dumplings from the back to lock in the juices.
   🕒 05:07
8. Heat 1 tbsp Vegetable Oil in a frying pan and arrange the dumplings. Cover immediately to prevent the wrappers from drying out.
   🕒 05:34
9. Turn on the heat and cook until you hear a light sizzling sound.
   🕒 06:16
10. Once sizzling, add water (as needed) to the pan, immediately cover, and steam-}$ on low heat.
    🕒 06:34
11. When the water has evaporated after steaming, turn the heat up again. Drizzle with 1 tbsp Sesame Oil and fry until golden brown and crispy.
    🕒 07:17
12. Prepare dipping sauce with Soy Sauce (to taste), Vinegar (to taste), Chili Oil (to taste), and Julienned Ginger (to taste), if desired.
    🕒 08:14
13. Arrange the cooked "stick" dumplings on a plate and serve with the prepared dipping sauce. Enjoy!
    🕒 08:33