Over the weekend, we prepared this dumpling recipe from Lettuce Spoon and kept it in the freezer. I cooked it while cooking rice by placing the steamer attachment, coated the inner portion in sesame oil, on top of the rice cooker. The steamed dumpling can be eaten as is, but I opted to toast the wrapper a bit by searing the wrapper on a pan. This gives it another texture dimension to it.
As for the dipping sauce, although Lettuce Spoon's recipe already has the dipping sauce included, I opted to try for another one. I found a copy of Martha Stewart's Soy-Vinegar Dipping Sauce and went for it.
After a few whisks, I ended up with this: