| Ingredients: 2 teaspoons cornstarch
1 tablespoon garlic, minced
2 teaspoons rice wine
1 teaspoon oyster sauce
1 tablespoon ginger, minced
1 tablespoon vegetable oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 pound pork shoulder, lean, coarsely ground
1 tablespoon scallion, sliced fine
1/2 teaspoon sugar
1/3 cup water
round dumpling skins, as needed
soy sauce, for dipping
1 teaspoon soy sauce
light olive oil
Directions:1. To make the filling, mix pork with rice wine, 1 1/2 teaspoons of the cornstarch, and 1/4 teaspoon salt. Heat vegetable oil in a wok or skillet and stir-fry pork mixture until color changes. Remove and drain. Reheat oil and stir-fry garlic, ginger, bamboo shoots, and scallion until fragrant.
2. Mix soy sauce, oyster sauce, sesame oil, remaining salt, pepper, sugar, the remaining cornstarch, and water. Add to the bamboo shoot-onion mixture. Bring to a boil, stirring constantly. Add the pork mixture; stir together, then remove from heat. Let cool.
3. Place a portion of the filling in the center of the dough circle, moisten edges with a dab of water, fold in half, and pinch edges to seal. Repeat.
4. Heat 2 inches of peanut oil in a large wok or saucepan until 350? to 375?F. Deep-fry half the dumplings until they rise to the surface and are golden brown, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings.
5. Serve dumplings hot with soy sauce for dipping.
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