For the filling: first, combine the ground pork with the cornstarch and black pepper. Mix in one direction until you get a sticky paste. Then add the chopped mushrooms, grated ginger, chopped cilantro, and the green onion stalk.

Roll out the dough as thin as possible, about 1mm thick, and cut out small circles using a ring or a glass. Using a dull knife, fill each piece of dough up to the edge, leaving the tops open. Finish with a small piece of carrot on top.

If you don't have a steamer, line the dim sum with parchment paper and place them on a strainer set over a pot of boiling water. Cover and steam for about 7-8 minutes (depending on how big they are).

While steaming in batches, prepare the dipping sauce. In a small saucepan, combine three tablespoons of soy sauce, one tablespoon of sugar, and one tablespoon of vinegar. Heat over low until it comes to a boil, then remove from heat to serve.

Once all the dim sum are cooked, serve with the sauce and enjoy! If you want to reheat them, you can microwave them with a cup of water next to them to create steam and soften the dough again.