Ingredients
1 pkg. won ton wrappers (can be found in the produce department)
1 pkg. pork sausage
4 scallions (diced)
1 can water chesnuts (diced)
dash of salt, pepper, and garlic salt

Steps
Combine all ingredients.
Now, Lay won ton wrappers flat on counter top.
Place 1 tsp. of mixture in the center of each skin.
Dip your fingers into a cup of warm water and moisten two edges of the wrapper then fold it in half into a triangle shape.
Moisten the two outer points of the triangle then bring them together.
Fry in oil at 350 degrees for about 3 minutes.
Turn once during cooking.

Ingredients
40 Won ton
1 tbsp Thin soy Sauce
2 qt Water
2 tbsp Oyster Sauce
1 1/2 tbsp Sesame oil
1 Green onion, chopped

Steps
In a large saucepan bring 2 quarts water to a boil.
Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.
Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.
Garnish with the chopped green onion.

Servings
30 Dumplings

Ingredients
1 c Wheat starch
1 tbsp Peanut oil plus more to oil
1/4 c Tapioca starch
The wrappers
1 c Boiling water

Steps
Combine the wheat starch and tapioca starch in a mixing bowl.
When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon.
The hot boiling water cooks the starches.
Add the oil to the dough and mix together as well as possible.
The dough at this point is quite thick and lumpy.
While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes.
It should feel a bit rubbery and putty-like.
Cover with a damp towel.
Dough is ready to make Ha Gow or Fun Gwau.

Ingredients
1 lb. ground pork
1/2 lb prawns
3 Tbsps soy sauce
2 sliced green onions, tops and all
12 Chinese mushrooms (small or use canned)
1/2 tsp garlic powder or two cloves finely chopped
1 small Egg

Mix the above together and let set in fridge for a half an hour.

Steps
To form dumplings: (Using purchased wonton skins)
Place a tbsp in the center of the skin.
Moisten edges with water.
Fold up, sealing all edges.

To steam
Over a pot of boiling water put the dumplings in a bamboo steamer, lining with lettuce or cabbage leaves keep them from sticking.
Steam about twenty minutes.
The skins will be translucent and the meat cooked through when ready.
Serve hot with your favorite dipping sauce.

Servings
30 Dumplings

Ingredients
6 Dried Chinese black Mushrooms
Sherry
1 ½ tsp Light soy Sauce
6 oz Shrimp, shelled & deveined
2 tsp Cornstarch
1 tsp Salt
2 tbsp Chicken stock
1 1/2 tbsp Peanut oil
2 tbsp Coarsely chopped fresh
6 oz Ground Pork butt
Coriander leaves
1/4 c Finely diced bamboo shoots
1 Oil
1/4 c Finely diced water
Wheat Starch Wrappers (see recipe)
Chestnuts, preferably fresh
2 Green onions, chopped
2 tsp Sugar
1/4 tsp White pepper
Light soy Sauce, for dipping
Chinese mustard, for dipping
1 tbsp Shao Hsing Rice wine or dry

Can be prepared in advance and reheated a few minutes before serving.

Steps
The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors.
Roll out the wrappers as thin as possible; otherwise they come out rubbery.
Cover mushrooms in warm water for 20 minutes or until soft and pliable.
Remove and squeeze out excess water from the mushrooms.
Cut off the stems at the base and discard them.
Finely mince the caps.
Toss the shrimp with salt and let them stand 10 minutes.
Rinse well with cold water, pat dry thoroughly.
Coarsely mince.
Preheat a wok or skillet.
when Hot, add the peanut oil.
Over medium-high heat, add the mushrooms, shrimps, Pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the Pork turns white.
Season with the Sugar, white pepper, wine and soy Sauce.
Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok.
Stir-fry for 1 minute longer.
Remove the mixture to a shallow plate and mix in the remaining green onion and coriander.
Allow the filling to cool, then refrigerate it until needed.
Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough.
Pinch off 1-inch balls of dough.
Lightly oil the ball and flatten it into a thin 3 1/2-inch circle.
An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works.
Put 1 large tsp of filling in the center of the circle.
Fold it in half and pinch the edges to seal the filling inside.
Repeat with remaining dough and filling.
Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate).
Steam over boiling water for 3 minutes.
Serve Hot, dipped in light soy Sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.