Chinese Dumpling

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  Ingredients:
  
  
  Filling:
• 1/2 pound ground pork
• 10 shrimps
• 2 slides ginger roots, finely chopped
• 1 big shallot, finely chopped
• 10 strings of chives, finely chopped
• 3 dry shiitake
• 1/4 salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 (14 ounce) package wonton wrappers

1 teaspoon red rice wine vinegar

Preparation:
In a medium sized bowl, combine the ground pork, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.
Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.
Fold the two corners located at 9 and 3 o’clock to the center at 12 o’clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with dipping sauce.

Dipping Sauce:

• 2 tablespoons sesames oil
• 1 string of scallion, finely chopped
• 1/2 chilly peper
• 1/2 teaspoon mince garlic
• 1/4 cup water
• 1 tablespoon chili oil
• 3 tablespoon soy sauce

Combine the ingredients together in the small pot and mix thoroughly. Place the dipping sauce into a serving dish.
Drizzle the dipping sauce over the hot steamed dumplings before serving.