Name: Pork Shu mei /dumplings/wontons
Ingredients: 1 pkg. Gyoza skins (Won Ton wrappers); 1 pound lean ground pork; 2 Tbsp light soy sauce; 2 Tbsp dry sherry; 1 tsp freshly grated ginger; 1/2 tsp white pepper; 1 Tbsp sesame oil; 4 Tbsp chopped bamboo shoots or water chestnuts; 1 Tbsp chopped green onion; 1 egg white; 1 Tbsp corn starch; 1 tsp salt; 2 cloves garlic, minced; pinch of sugar; 1/2 cup chopped raw shrimp, optional; 1 cup finely chopped cabbage, optional; a shot of garlic & red chili paste, optional; 1/2 cup finely chopped chives, optional

Pork Shu mei /dumplings/wontons

Ingredients

1 pkg. Gyoza skins (Won Ton wrappers)
1 pound lean ground pork
2 Tbsp light soy sauce
2 Tbsp dry sherry
1 tsp freshly grated ginger
1/2 tsp white pepper
1 Tbsp sesame oil
4 Tbsp chopped bamboo shoots or water chestnuts
1 Tbsp chopped green onion
1 egg white
1 Tbsp corn starch
1 tsp salt
2 cloves garlic, minced
pinch of sugar
1/2 cup chopped raw shrimp, optional
1 cup finely chopped cabbage, optional
a shot of garlic & red chili paste, optional
1/2 cup finely chopped chives, optional

Instructions

Mix all of the filling ingredients together very well. Place about 3/4 Tbsp of filling in the center of each noodle wrapper. Wet edges and fold and seal. Won-Ton Dumplings: Steam in an oiled bamboo steamer for 15 minutes, on high heat. Or drop into boiling water or chicken stock and simmer until they float. Cook another 5 minutes after they rise. Pot Stickers: Heat a large frying pan and add 2 Tbsp peanut oil. Place half the dumplings in the pan and lightly brown them, over medium heat, on one side. Pour in 1 cup chicken stock and put the cover on the pan. Turn up the heat and cook for 5-10 minutes. When the liquid has been absorbed the dumplings are done. Deep Fried Wontons: Deep fry the dumplings in peanut oil at 360 F until golden brown.