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Pork Shu mei /dumplings/wontons


  • 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


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.

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