Recipes from China :: Chinese Appetizers and Dim Sum
1 pkg. gyoza skins (won ton wrappers) Filling
1 lb. 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. cornstarch
1 tsp. salt
2 cloves garlic, minced
Pin. of sugar 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, pin. into a frilled flower shape at the top, and seal. Arrange in a steamer with the water in the lower part filled so that it comes within an in. of the steamer tray. Cover tightly, and steam them for 20 to 25 mins. over high heat. If using the stackable bamboo steamer trays, reverse them after 10 mins. Transfer to plate with slotted spoon and serve.
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