1 lb ground pork
2T light soy sauce (light means COLOR, not salt)
2T dry sherry
1t finely grated ginger
1/2t ground white pepper
1T sesame oil
pinch of sugar
1T chopped scallions
1 egg white
1T cornstarch
1t salt
4T chopped bamboo shoots or water chestnuts
2 cloves garlic, crushed
1 pkd Gyoza skins, or shu-mei skins

Mix all of the ingredients for the filling together, and mix well. Place about 3/4T of filling in the center of each wrapper and bring up the corners so that you have a little money bag. Leave the top open so you can see some of the meat. Steam in an oiled bamboo steamer for 15 mins, on high. You can add a bit of shrimp to this and it adds a huge amount of flavor, add about 1/2c. From Frugal Gourmet "Cooks Three Ancient Cuisines"