1/2 package Chinese dumpling wrappers (round, come in packs of 2)
1 lb ground pork
1 medium onion
2 stalks green onion
1/2 can mushrooms
1-1/2 tblsp soya sauce
1 tblsp oyster sauce
1 tblsp corn starch
a dash of steak spice
Dice onion, green onion, and mushrooms. In a bowl, add vegatables to ground pork. Add all seasoning and mix well. Form dumplings by spooning a bit of the mixture onto the wrapper. Seal into a half moon shape with a few drops of water around the outer edge of the wrapper. (Or more complicated shape if you know how) Do this until you run out of filling or wrappers. Add a drop of oil to preferably, a non-stick frying pan. Cook over medium heat, until the bottoms are brown. Sprinkle a few drops of water on top to make them sizzle. Flip over and brown reverse side. It should take about 10 min. to cook. Makes ~40 dumplings.
An alternative is to boil them and serve with an oyster/soya sauce/oil mixture, Chinese bbq sauce, or red vinegar for dipping. Note that all ingredients are approxiamate, I never measure them when I cook. Please feel free to experiment with varying amounts of ingredients. As substitutes/additions to the vegetables, diced celery, shredded carrot, chopped cabbage, and diced bok choy work well.
Carol Sin