More dim sum from Wei-ling Louie.  You will need a steamer for these.

Ingredients:

• 1 pkg round won ton skins
• 1 lb lean ground pork (better if finely chopped)
• 3 – 4 dried mushrooms, soaked and minced
• 1 green onion, minced
• 1/4 c water chestnuts, minced (5-6)
• 1/4 c bamboo shoots
• 2 stalks Napa cabbage, minced
• 1 tsp ginger root, minced
• 1 Tab sherry
• 3 Tab light Chinese soy sauce
• 1/2 tsp salt
• 1 1/2 Tab corn starch
• 1 egg, beaten

Directions:

1. Combine all ingredients except the won ton skins and mix thoroughly.
2. Place about 1 tablespoon of filling in the center of one won ton skin and gather the sides of the skin around the filling – sort of pleating.
3. Squeeze the middle gently to make sure the skin fits firmly against the filling.
4. Flatten the bottom slightly so that it stands upright.
5. The open top can be decorated with a carrot flower.
6. Steam in steamer for 25 minutes.

Serves:  Probably make about 24 – 30.

Source:  Wei-ling Louie