Steamed Open-Topped Dumplings

• 1/2 pound lean ground pork
• 1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained
• 3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped
• 2 1/2 tablespoons minced scallions
• 2 1/2 tablespoons minced ginger root
• 2 tablespoons Chinese rice wine or sake
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg white, lightly beaten
• 2 tablespoons cornstarch
• 2 teaspoons safflower or corn oil
• 44 dumpling skins (also called gyoza skins)
• 1/4 cup coarsely chopped fresh cilantro
• 1/2 cup soy sauce
• 2 tablespoons Chinese black vinegar

1. Place the ground pork in a mixing bowl.
2. Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible.
3. Dice the shrimp or scallops fine and add to bowl.
4. Add remaining ingredients, through the cornstarch, and then stir vigorously.
5. Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes.
6. Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open.
7. Pick it up and press bottom flat to it will stand upright.
8. Dip the back of a spoon in water and smooth the filling on top.
9. Arrange the dumplings 1/4-inch apart.
10. Fill a wok or a pot with water and bring to boil.
11. Place the steamer trays with the dumplings over the boiling water and steam 15 minutes.
12. Remove and sprinkle with chopped cilantro.
13. Mix soy sauce and black vinegar and use as a dip.

lean ground pork, shrimp, water chestnuts, scallions, ginger root, chinese rice, soy sauce, sesame oil, salt, freshly ground black pepper, egg, cornstarch, safflower, fresh cilantro, soy sauce, chinese black vinegar

Taken from cooking.nytimes.com/recipes/6252 (may not work)