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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)