|Ground lean pork||1 Pound (2 Cups)|
|Minced soaked dried mushrooms/1/2 cup minced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Minced green onion||1⁄3 Cup (5.33 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Canned water chestnuts||1⁄4 Cup (4 tbs)|
|Canned bamboo shoots||1⁄4 Cup (4 tbs)|
|Minced chinese parsley/1/2 teaspoon ground coriander||2 Teaspoon|
|Grated fresh ginger/1/4 teaspoon ground ginger||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Dumpling dough||200 Gram|
|Green peas||48 (Fresh Or Frozen)|
Mix the pork with mushrooms, onion, celery, water chestnuts, bamboo shoots, parsley or coriander, and ginger.
Gradually blend soy sauce with cornstarch and add to pork mixture along with the egg white.
Beat to blend thoroughly.
Divide mixture in 48 equal sized balls.
To make each dumpling, roll a piece of Dump ling Dough out on a very lightly floured board to make a 3 inch diameter round.
Place a pork ball onto the center of the dough.
Crumple the dough up and around the filling; the top surface of the filling stays exposed.
Put 1 pea in the center of each dumpling, if you like.
Brush dumplings all over with salad oil.
Keep covered and cold until all are shaped.
To steam, follow directions for Shrimp Dumplings, and cook for a total of 20 minutes.
You can serve, or reheat and serve, or freeze as directed for Shrimp Dumplings.