1 package Round Wonton Wrappers (60)

1 lb. ground Pork

1 Egg

3 T. Sesame Oil

3 T. Dark Soy Sauce

1 T. Chicken Broth

1 T. Chinese Rice Wine

1 Scallion, chopped

1 tsp. chopped Ginger Root

1/2 tsp. Salt

Remove wonton wrappers from package and cover with wet towels for 15 minutes before use. Combine remaining ingredients in a large bowl and mix well. Place ½ tsp. filling in center of one wrapper. Moisten edge of wrapper with water and fold over at the center.  Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. It should look a bit like a nurse’s cap. Repeat to make 60 dumplings. Bring 4 quarts water to boil I a deep pot or wok. Add wontons to the boiling water and bring to a boil. Add 1 C. cold water and again bring to a boil. Repeat this process twice, each time adding the cold water and bringing to a boil again. When wontons float to the surface, they are ready. Drain and serve. You can make them ahead, freeze, and then cook at serving time. No need to thaw before cooking. From: Dim Sum Made Easy