Steamed Pork Dumplings

• 3 scallions, minced
• 1 lb pork, ground
• 2 teaspoons fresh ginger, grated
• 5 ounces water chestnuts, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 teaspoon sugar
• 1 head lettuce
• 48 gyoza skins, 3 inch round
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic and red chile paste
• 2 scallions, minced

1. Mix together first 7 ingredients
2. Prepare steamer by lining with leaf lettuce leaves.
3. Place gyoza skins in a moist towel to keep from drying out.
4. Fill a small bowl with water.
5. In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
6. Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
7. Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
8. Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
9. Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
10. While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
11. Serve immediately.

scallions, pork, fresh ginger, water chestnuts, soy sauce, rice wine, sugar, head lettuce, skins, soy sauce, rice vinegar, sesame oil, garlic, scallions

Taken from www.food.com/recipe/steamed-pork-dumplings-530198 (may not work)