Pork Filling:
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
1 can  water chestnuts, minced
1/4 cup ginger root, finely minced or grated
3 Tb soy sauce
2 Tb sesame oil
2 Tb corn starch
*bamboo shoots and shitake mushrooms are optional for the filling as well*

1 package of wonton wrappers - preferably the round ones

Combine all the filling ingredients in a large mixing bowl and mix thoroughly. Can be made ahead of time and refrigerated until ready to use.

 Put a small spoonful of filling in a wrapper and fold in half. Pinch the outside to secure. Here is a great demonstration: http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/

 To Boil:
Bring large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float. Remove and serve.

To Pan Fry:
Place dumplings in a frying pan with 2-3 Tb of oil. Heat on high and fry for a few minutes until the bottoms are golden brown. Add 1/2 cup water and cover. Cook until all the water has boiled away and then uncover and reduce heat to medium low. Let cook for an additional 2 minutes then remove from heat and serve.

Dipping Sauce:
2 parts soy sauce
1 part red wine vinegar
few drops of sesame oil
*Optional add ins: chili garlic paste, minced garlic, minced ginger, minced green onions, sugar 

Kelly
Recipe from Use Real Butter




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