Ingredients

1 pound lean ground pork finely chopped
2 Tbsp. light soy sauce
2 Tbsp. dry sherry
1 tsp. freshly grated ginger
1/2 tsp. ground white pepper
1 Tbsp. sesame oil
1/2 tsp. msg (optional)
pinch of sugar
1 Tbsp. chopped green onion
1 egg white
1 Tbsp. cornstarch
1 tsp. salt
4 Tbsp. medium chopped bamboo shoots or water chestnuts(optional)
2 cloves garlic, crushed
the wrapper:
1 package(s) shu-mei skins or gyoza skins, available at the supermarket

Cooking Instructions

Mix all of the ingredients for the filling together, and mix them well. Place about 3/4 Tbls. of filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so that you can see some of the meat. For fun you might put 1 frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes, on high heat.
 
 
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