I like Chinese dumplings so I decided to make them myself. I can't fold a pretty dumpling for the life of me but they were very tasty. This is the basic recipe I started with but I added some stuff I thought would taste good! Like a bunch of minced garlic, chopped Chinese mushrooms, chopped scallions and some splashes of siracha sauce!

I also boiled them in chicken stock instead of water. Use whatever dipping sauce you like.

8 ounces ground lean pork
8 ounces large (16/20) shrimp, peeled, deveined and finely chopped
2 tablespoons finely chopped Chinese chives
1 tablespoon light soy sauce
1 tablespoon peeled and grated ginger
1 tablespoon Shaohsing rice wine or dry sherry
2 heaping teaspoons cornstarch
1 teaspoon toasted sesame oil
Freshly ground white pepper

Cornstarch, for dusting
36 wonton wrappers, 3-inch square
1 egg, beaten

For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.

For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

Most of the stuff

Filling and wrapping

Time to start dipping!