Steamed Pork Wontons

• 1/3 cup canned bamboo shoot, drained
• 8 ounces pork loin (with fatback or suet)
• 1 teaspoon sesame oil
• 1 teaspoon rice wine or 1 teaspoon dry sherry
• 1 tablespoon cornstarch
• 1 egg white
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper, ground
• 30 wonton skins, defrosted

1. The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
2. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
3. In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
4. Form into 30 1-inch balls.
5. Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
6. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
7. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
8. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
9. Cover and steam for 5 to 8 minutes or until done.
10. Serve hot.

bamboo shoot, pork loin, sesame oil, rice wine, cornstarch, egg, salt, sugar, white pepper, wonton skins

Taken from www.food.com/recipe/steamed-pork-wontons-22588 (may not work)