Gingery Steamed Dumplings

Slice the Garden Sausage into small dice, removing any casing if present. Set aside.

Finely mince the fresh ginger and combine it with the diced sausage in a small bowl. Add 1 tablespoon of Kikkoman lite soy sauce and mix until the filling is evenly combined.

Lay out 4-5 wonton wrappers on a clean surface. Place about 1 teaspoon of the sausage-ginger filling in the center of each wrapper.

Wet the edges of each wrapper with water using a finger, then fold the wrapper in half to form a triangle and press to seal. Bring the two corners of the triangle together and seal with a dab of water to form a traditional dumpling shape.

Repeat filling and folding until all wonton wrappers are used, working in batches.

Fill a steamer pot or bamboo steamer with water and bring to a boil. Line the steamer basket with parchment paper or lightly oil it to prevent sticking.

Arrange the dumplings in a single layer on the steamer basket, leaving space between each one. Place the Chinese-style pea pods on the steamer as well.

Cover the steamer and steam for 8-10 minutes, until the wonton wrappers are translucent and the filling is cooked through.

Remove the steamer from heat and carefully transfer the dumplings and pea pods to a serving plate. Serve immediately with the remaining Kikkoman lite soy sauce on the side for dipping.