Ingredients:

• 200 grams or 1/2 pound ground pork
• 200 grams or 1/2 pound medium shrimp
  
• 1 head napa cabbage
  
• 1 cup chopped chinese chives
  Dash of soy sauce
  Dash of toasted sesame seed oil
  2 cups of chicken stock
  1 packet of Shui Gow wrappers (medium thickness)
   Water to boil or oil for panfrying

Method: 

1. Chop napa cabbage and sprinkle in a generous amount of salt. Let sit.
   
2. Shell and de-vein the shrimp and clean the chives.
   
3. Rough chop both the shrimp and the chives.
4. Squeeze all the water from the cabbage until quite dry and combine it with pork, shrimp and chives.
5. Season with a dash of soy sauce and sesame oil
   
6. Add about 1/4 cup of stock and stir the mixture vigorously until all liquid is absorbed. Repeat until stock can no longer be incorporated - sticky streaks that form as you stir indicate this stage is near
   
7. Wrap about 1 Tbsp of filling in each wrapper, sealing and crimping the edges well.
8. Bring water to a boil.  Add dumplings, careful not to tear or cram too closely together.  Boil for 3-5 minutes.  Carefully strain.  OR Make potstickers by panfrying with plenty of oil without crowding the dumplings or they will stick.  Once browned, add water, cover and steam until cooked through.

Yield:  Approximately 40 dumplings