Roy Yamaguchi's Shui Mai

• 1 lb pork butt
• 1 cup soy sauce
• 12 cup sugar
• 18 cup ginger, grated
• 1 tablespoon garlic, grated
• 20 wonton skins
• 1 tablespoon minced chives
• 1 bunch watercress (garnish)
• 12 cup dry mustard
• 1 cup vinegar, rice wine
• 1 cup soy sauce

1. Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
2. Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
3. Place 1 teaspoon of mixture in center of each won ton skin.
4. Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
5. Bring enough water to a boil to cover shui mai.
6. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
7. To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste.
8. Add remaining rice wine vinegar and soy sauce.
9. Let stand 1 hour to blend flavors before using.
10. Cover bottom of a platter with mustard-soy vinaigrette.
11. Arrange dumplings over the sauce.
12. Sprinkle with chives and garnish with watercress.
13. Ready to serve.

pork butt, soy sauce, sugar, ginger, garlic, wonton skins, chives, mustard, vinegar, soy sauce

Taken from www.food.com/recipe/roy-yamaguchis-shui-mai-393182 (may not work)