Pork Dumplings

1-1/2-lbs lean ground pork (approx. 700 g)
1/2 cup mushrooms, finely chopped
1/3 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 tsp ground ginger
3 tbsp soya sauce
2 tbsp cornstarch
1 egg, separated
2 tbsp water
1 pkg won ton wrappers
2 tbsp oil
1/2 cup water or chicken broth

In a large bowl combine pork, mushrooms, green onions, celery and ginger. In a small bowl mix cornstarch with soya sauce. Add egg white and then combine with the pork mixture, blending thoroughly. Combine egg yolk and water.

To make dumplings, place a small amount of meat mixture on the centre of won ton wrapper and brush edges of two sides of wrapper with yolk mixture. Fold wrapper over into a triangle and press edges to seal, trying to remove all air. Then fold over points on long edge of triangle, sealing again with more yolk mixture to form a neat package. Place on cookie sheet and keep covered with a damp tea towel.

To cook, heat oil in large frying pan over medium heat. Place dumplings in pan and cook for 2 – 3 minutes until bottoms are lightly browned. Reduce heat to low and add water or broth. Cover and simmer for 12 – 15 minutes or until liquid evaporates. Uncover, increase heat to medium and cook
5 minutes longer, until browned. Serve with condiments for dipping such as red wine vinegar with slivered fresh ginger, hot sauce and soya sauce.