Fung Gow: (Pork And Peanut Dumplings)

• 1 pound ground pork
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 cups plus 1 tablespoon of corn, peanut or vegetable oil
• 1 tablespoon finely minced garlic
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped bamboo shoots
• 1 teaspoon salt, if desired
• 1 1/2 teaspoons sugar
• 1/4 teaspoon freshly ground pepper, preferably white
• 1/2 teaspoon sesame oil
• 1 cup coarsely chopped fresh coriander leaves
• 1/4 cup roasted peanuts
• 3 cups wheat starch, available in Oriental grocery stores
• 1 1/2 cups boiling water

1. To prepare the filling, put the pork in a mixing bowl.
2. Blend the cornstarch with 1/4 cup water and add to pork.
3. Blend well.
4. Place a sieve inside a bowl and have it ready.
5. Heat two cups of the oil in a wok and when it is very hot add the pork mixture.
6. Cook, stirring rapidly, about three minutes.
7. Pour the pork and oil into the sieve and drain.
8. Heat the remaining tablespoon of fresh oil in a clean wok and add the garlic.
9. Cook briefly, stirring.
10. Add the celery and bamboo shoots and cook, stirring rapidly, about one minute.
11. Add the cooked pork and stir quickly to blend.
12. Blend the salt, sugar, pepper and sesame oil.
13. Add this to the pork and stir.
14. Cook about one minute, stirring, over high heat.
15. Spoon and scrape the pork mixture onto a flat plate.
16. Sprinkle with chopped coriander and peanuts and let cool.
17. Toss to blend.

ground pork, cornstarch, water, corn, garlic, celery, bamboo shoots, salt, sugar, freshly ground pepper, sesame oil, fresh coriander leaves, peanuts, starch, boiling water

Taken from cooking.nytimes.com/recipes/2346 (may not work)