Ingredients:

For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cornstarch).
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce(There are vegetarian Fish sauces commercially available and also a recipe on file)
  • 1 teaspoon soy sauce

For an optional garnish:
  • 2 tablespoons chopped fresh garlic
  • 3 tablespoons oil

For the dipping sauce:
  • 120 ml (½ cup) red rice vinegar
  • 120 ml (½ cup) soy sauce
  • 2 cloves fresh garlic, peeled and chopped fine
  • 1 tablespoon fresh ginger, peeled and chopped fine
  • 1 green onion, chopped fine

Method:
  1. For the filling, mash the coriander/cilantro, 3 garlic cloves and the peppercorns in a mortarand pestle or else just chop them as finely as you possibly can.  Combine this with all of the other ingredients for the filling.
  2. To stuff the dumplings, first wet all the edges of the wrapper slightly, all the way around the wrapper.  Work with one wrapper at a time
  3. Place about 1 tablespoon of filling in the centre of one wrapper.  Fold the wrapper in halfto make a half moon shape and pleat and crimp the edges together for a good seal.  Don’t usetoo much filling, because the dumpling may hold together when you fold it but it will burst duringcooking.  The other way to shape them is to draw all the edges straight up and seal them at thetop of the dumpling.  Whatever shape you choose, after it is sealed lightly tamp the dumplingto create a flat  base.
  4. For the garnish, combine the 2 tablespoons fresh garlic and the 3 tablespoons oil and  stir fry this very briefly.    This makes a topping to  brush on before steaming .
  5. In an appropriate steamer  steam the dumplings on high heat for about 5-10 minutes. Make sure that you oil the trays of a metal steamer (and re-oil for every batch) or use something like lettuce leaves as a liner for bamboo steamers.
  6. To make vegetarian versions of the filling you can substitute with any of the following:cabbage, leeks, spinach, tofu or carrot.   Chop these finely and substitute them for the meat to make two cups of filling.  For a non meat version the sauces may  be vegetarian fish sauce . Replacement with Soy sauce takes the end taste too far away from the lightness of a Thai style dish. The use of soy really converts the dish back to a Shanghainese style. Don't let people convince you that Soy can replace Fish Sauce for an equivalent flavour. It's just not true. I have seen too many people at various cooking schools fall for this and they're always have some reservation regarding the use of Soy when they do the final tasting.The Vegetarian Fish Sauces now available are quite good approximates of the true sauce  Check the ingredient list of the  dumpling wrappers if you avoid eggs.  An alternative is a rice flour wrapper. These are re-hydrated by briefly placing them in water. Generally a saucer of water and one wrapper at a time. Different brands have different characteristics so the optimal wetting time has to be determined for your batch. (This time can be as short as seconds)
  7. For the sauce, simply combine the ingredients mentioned.  There is no cooking needed for this particular sauce. There are a list of alternative sauces with recipes  Chinese Dipping Sauces here if you would like to checkout other options.
Another grand option is to use wrappers of 8 to 9 in diameter
  1. Add enough filling so that the edges of the wrapper can be brought up but not completely over as to cover all the filling. Seal the top edge of the free edge by crimping . This will make sure that the contents are not likely to fall out during the cooking period.
  2. Place a medium sized prawn with shell attached but head and legs removed, so that the what was the head end is stuck into the filling. garnish with the crispy fried garlic  on the open top.
  3. Steam them until cooked.
  4. These are much larger and one or two is almost a meal in itself.