Steamed Dumplings

• 1 pound ground pork (or grind your own)

• 4 Portabella mushrooms, very finely chopped

• 1/2 of a green pepper, very finely chopped

• 2 cloves Garlic, very finely chopped

• 3 oz soy sauce

• 1/4 cup finely chopped green onions or scallions

• 1 tablespoon grated or extremely finely chopped fresh ginger

• 2 packages (about 100) prepared won ton wrappers

Put everything but the won ton wrappers into a very large bowl and mix by hand until everything is very throughly mixed.

Form a small ball of the meat mixture. Wet two adjoining edges of a won ton with water, place the ball in the middle, and fold the two dry edges over to the wet edge and press to seal. You should have a filled triangle at this point.

Grab the two points along the long edge of the triangle and fold them over so they touch. Seal with a bit of water. If the wrapper was not filled, use a bit more meat for the next one.

Repeat until you run out of wrappers (in which case the meat can be made into meatballs and baked until cooked) or you run out of the meat mixture.

If cooking fresh - place in a steamer (I use a pasta pan with a removable liner, you can do two sets at once as it has two steaming levels) and steam over boiling water, covered for five minutes. Test for doneness (try one) and remove from heat if cooked. Serve with the sauce below.

You can also freeze them raw and cook them while frozen. If doing so, steam for 10 to 15 minutes.

Sauce-

Mix together 6 oz soy sauce, 4 tablespoons finely chopped green onions or scallions, and two or three tablespoons of finely chopped or grated fresh ginger. Let sit in the fridge overnight before using.