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Shu Mai
from the kitchen of Kaila Chan


1 pound ground pork
1 cup water chestnuts, finely chopped
1/4 cup green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar (optional)
1 tablespoon sesame oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons fresh ginger, grated
2 tablespoon cornstarch
25 won ton skins

Combine all ingredients in a large mixing bowl.  Using hands, mix well.  Place a generous tablespoon of filling in the center of each won ton skin.  Gather the sides of the won ton skin around the filling to form a small cupped dumpling. Be sure to fill the dumpling to the top.  Tap the dumpling to flatten the bottom so that it stands upright.

Steam dumplings in flat steamer pans for 20-25 minutes until pork is cooked.  Serve with soy sauce.  

*You can use the same ingredients to make fried won tons.  Put 1 teaspoon of filling in center of won ton wrapper and fold wrapper into a triangle.  Using water to moisten your fingers, pinch sides of wrapper so filling will not come out.  Fry won tons in hot oil until golden brown and pork is cooked.

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