Asian Pork Dumplings#2

• 2 lbs ground lean pork
• 34 cup fresh mushrooms, finely chopped
• 13 cup green onion, finely chopped (use only green onions)
• 14 cup celery, finely chopped
• 14 teaspoon ginger powder
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 egg, separated
• 2 tablespoons water
• 30 wonton wrappers
• 2 tablespoons oil (not olive oil)
• 12 cup chicken broth

1. In a bowl, combine ground pork, mushrooms, green onions, celery and ginger (can add salt if desired).
2. In a small bowl, whisk the cornstarch with soy sauce, add in egg white, and then add to the pork mixture; mix well to combine.
3. Shape into 1-inch balls; set aside briefly.
4. To make dumplings: In a small bowl, whisk together the egg yolk and water.
5. One at a time, place the pork balls in the middle of the wonton wrapper.
6. Brush one-half of the edges of the wontons with egg/water mix.
7. Fold wrapper over into a triangle, and press edges to seal (try to remove all as much air from inside of the wonton when pressing together to seal).
8. Fold over the points, sealing once again with the egg mixture to form a neat wonton.
9. Place the shaped wontons neatly on a cookie sheet (keep covered with plastic wrap at all times).
10. At this point they may be frozen if desired.
11. To cook:.
12. Heat oil in a skillet over high heat.
13. Cook for 2-3 minutes, or until bottoms are lightly browned.
14. Reduce heat to low and add in broth or water.
15. Simmer covered for 12-15 minutes, or until liquid evaporates.
16. Uncover, increase heat to medium-high, and cook 5 minutes longer (turning once) until browned.
17. Serve on a platter with dipping sauce.

ground lean pork, fresh mushrooms, green onion, celery, ginger powder, soy sauce, cornstarch, egg, water, wonton wrappers, oil, chicken broth

Taken from www.food.com/recipe/asian-pork-dumplings-2-127176 (may not work)