1 lb. ground pork
6 water chestnuts finely chopped (optional)
1/4 lb. chopped cabbage, finely chopped (Bok Choy or Chinese Cabbage)
1 tbl. ginger wine
1 tsp. sugar
2 tbl. light soy
3 tbl. corn starch
1 pkg. shoa-mai or wun-tun wrappers
Mix all ingredients together, then heat water in wok and grease steam tray or platter. Make meatballs the size of golf balls and wrap the wrapper around squeezing so it resembles a cupcake with paper attached. The bottom of the dumpling should be flat. Steam 25-35 minutes. Serve with master sauce. Can also be frozen unwrapped then when hard bag them and also can be resteamed.
NOTE: Always add more corn starch if loose.