Dim Sum Party Plate

Fill a small bowl with water. Place 6 wonton wrappers on a work surface (you’ll work in batches). Spoon 1 heaping tsp pork mixture into the center of each wrapper. Using your fingertips, wet edges of wrappers with water, then fold wrappers over filling. Press edges to seal. Set aside under a damp paper towel. Repeat process until you have 6-8 dumplings per person. TIP: If desired, cook extra filling until browned and cooked through, then toss with green beans in step 4.

Heat 1 TBSP butter in a small pot over medium-high heat. Add remaining garlic and half the remaining ginger. Cook until fragrant, about 1 minute. Stir in rice and ¾ cup water (1½ cups for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 12-15 minutes. When done, remove from oven and toss with sesame seeds (to taste) and 1 tsp sesame oil (2 tsp for 4 servings).

While green beans roast, heat a ½-inch-layer of oil in a large heavy bottomed pot over medium-high heat. Working in batches, carefully add dumplings. (TIP: The oil should bubble when you add the dumplings. If it doesn’t, increase heat.) Fry until golden brown and crisp, 1-2 minutes per side. Carefully remove dumplings using a slotted spoon; set aside on a paper-towel-lined plate. Sprinkle with salt.