Instructions:

1/4 pound of ground beef and 3/4 pound ground pork
1 egg white, large egg
2 tbsp. cornstarch
2 tbsp. sesame oil
2 tbsp. shao sing or Sherry
1/4 cup cold chicken broth
2 tbsp. dark soy
1/2 tsp. sugar
2 tsp. Kosher salt
1 cup chopped scallion
1/2 tsp. white pepper

1 egg beaten with 2 tbsp. water

Combine all ingredients and blend well like mixing meatballs but even more. Place about 2 teaspoons of filling in the center of a round wonton skin. Brush the edges with beaten egg/water mixture and pinch together giving the dumpling a little twist to form a plump cresent.

Place on a lightly oiled sheet pan and freeze.

To cook, boil and lightly salt a pot of water, place 6-8 frozen dumpling in it and bring to a boil and then simmer until they float.

In a small frying pan heat 1 teaspoon sesame oil then add the cooked dumplings and fry crisp on all sides. Serve with soy dipping sauce.