8 oz. ground beef 1 1/2 tbsp. soy sauce 1 tbsp. chopped cilantro 1 tsp. minced ginger root 1 tsp. cornstarch 1/2 tsp. peanut oil wonton wrappers, round water

Combine beef, soy sauce, cilantro, ginger, cornstarch, and oil. Place 8 wonton wrappers on work surface. Place 2 tsp. of filling in center of each wonton wrapper. Moisten the edges of wrappers with water. Lift sides of wrapper, and pinch together above stuffing, gathering up edges and pleating wrappers. Seal edges tightly. Continue process until all the filling is used. In a large skillet bring 2 c. of water to a boil. Reduce heat to med., and add dumplings (not all of them about half). Don't let dumplings touch. Cover, but not completely, allow steam to escape about 15 mins., until dumplings are firm and wrappers are soft.

1) Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes. 2) Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough. 3) Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. 4) Keep the remainder of the dough covered with the bowl. 5) Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter. 6) Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air. 7) If you wish, you can form little pleats in the dough for added decoration. Steam on an oiled bamboo steaming rack for 12 minutes.

Dissolve gelatin and sugar in hot water and stir until the liquid is smooth Mix it with the rest of the ingredients and stir until ice cubes are melted. Pour mixture into moulds and chill for 4 hours.

1. To prepare the dough. Sift the flour into a bowl. Add the lard and yeast dissolved into ½ cup of like warm water (86°F) and mix well. When the stiff dough is formed, place in a bowl, cover with a dampened cloth and set in a warm place (104°F) for 3 to 4 hours during the summer and a day during the winter. 2. To make the filling. Dice the pork into ¼” pieces and place in a bowl. Add the seasonings except for scallion, ginger and chicken stock and mix well until it becomes sticky. Pour in the soup little by little. Since the mixture becomes too soft to handle right away, cool it in the refrigerator for a while. 3. To make the buns. When the dough becomes fermented, place on a board and add the baking powder. Knead well buy pressing it down, pushing it forward, then turning it back on itself until it becomes as stiff as your earlobe. Flour the board and roll it into a cylinder of 1-1/8” in diameter. Slice the cylinder into ¾ inch thick rounds. Flour the board. Flatten each piece with the palm of your hand and roll it with a rolling pin into a disc 2 ¾ inch in diameter, making the center mound up a bit. 4. To wrap the filling. Hold a round in your left hand. Scoop the filling with a knife and place it on the center of the round, leaving 1/4 inch from the edge. Gather the sides of the round up around filling with your right hand, the folds meeting at the top. 5. To steam. Coat the bottom of a steamer with cooking oil and arrange the buns. Steam for 10 to 12 minutes over high heat. The buns should absorb the liquid of the pork mixture, making the filling somewhat smaller.

To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out into a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes. Chop the shrimps finely and transfer them to a bowl. Stir in the scallions, bean sprouts, soy sauce, wine and sugar until mixture is thoroughly blended. Turn the dough out on to the floured surface and roll out into a sausage about 1 inch in diameter. Cut the dough into slices 1 inch wide. Flatten the slices evenly with your fingers until they measure about 3 inch in diameter. Place a teaspoon of filling in the centre of each dough circle. Gather up the dough around the filling and bring it up over, pleating it up slightly as you bring it towards the centre. Turn the ends clockwise slightly to seal the filling in completely. Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer, sealed side up, and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes. Serve at once.

Heat 1/2 tsp sesame oil in wok over low heat. Add flounder cubes and garlic and simmer for 5 minutes. Remove. To wok add rest of oil and cabbage and scallions. Stir-fry three minutes. Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute. Return flounder. Add pepper and bouillon. Blend. Simmer two minutes. Mix cornstarch and water till blended well. Add to flounder mixture in wok. Blend. Simmer till thickened. Remove fish filling from wok to bowl. Assemble won tons and boil.

Filling: Wash and dry the beef then cut into chunks. Peel and dice the water chestnuts. Soak the tangerine peel in the hot water till soft and mince. Chop the spring onion. Put all the above ingredients with the ginger into a food processor to mince into a puree. Place all the seasoning in a bowl and stir till dissolves. Stream into the beef to mix well. Marinate for 30 minutes. Put the beef puree in the mixing bowl to pound until firm. Pastry: Sift the wheat starch and salt in a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute then add the lard to knead well. To Complete: Roll the dough into a thin long cylinder. Divide into 40 equal portions. Roll each into a small thin round to put in the filling. Press in the edges to shape like a basket. Flatten the top with a knife then garnish with the parsley. Put in a greased steamer to cook over high heat for 5 minutes

Pastry: Sift the wheat starch into a mixing bowl and stir in the boiling water and the salt till evenly mixed. Cover the bowl with a lid for 1 minute. Remove onto the table to knead into a soft dough. Add the oil to knead well. Cover with a towel and leave aside. Filling: Clean, dice and coat the shrimps with half the cornflour and pepper. Dice and marinate the pork with the remaining cornflour. Blanch and dice the carrot. Dice the mushrooms. Heat a wok with the oil to sauté the pork and shrimps for awhile. Stir in the other ingredients and parsley. Sizzle the wine and season to taste. To Complete: Knead the dough to form a long cylinder. Cut into 32 small equal portions and press each into a round. Place 1 teaspoon filling in each round and wrap up securely. Cook in a greased steamer at medium heat for 5 minutes. Serve hot.

Dissolve the yeast and sugar in water. Leave in a warm place for 15 minutes until frothy. Sift the flour into a mixing bowl. Gradually pour in the yeast mixture and milk and mix to a smooth, firm dough. Put the dough on a lightly floured surface and knead well for 10 minutes. Leave in a warm place for 1 ½ to 2 hours, or until the dough has doubled in bulk. Meanwhile, prepare the filling. Mix together the pork, scallions, soy sauce and sesame seed oil. Mix the cabbage with the salt and leave for 5 minutes, then squeeze dry, discarding the salty water. Add the cabbage to the pork and mix well. Knead the dough for about 5 minutes, then form into a long sausage shape, 2 inches in diameter. Slice the roll into about twenty-four 1 inch thick rounds. Flatten each round with the palm of the hand, then with a rolling pin, roll out each piece until it is 4 inches in diameter. Place 2 tbsps of the pork filling in the centre of each round. Gather the sides over the filling to meet at the top, then twist the top to close tightly. Let the dumplings rest for 20 to 30 minutes. Place the dumplings on a damp cloth on the bottom of a steamer, leaving 1 inch space between each. Steam vigorously for 20 minutes. Serve hot.

For the wrapping, dissolve the yeast in the warm water, with 1 tsp of the sugar added. Leave in the warm water for 15 minutes or until frothy. Sift flour and remaining sugar in a bowl. Add the yeast mixture and mix to a firm dough. Knead on a lightly floured board until the dough is smooth and elastic. Place in a large bowl, cover and leave in a warm place to rise for about 2 hours. To make the filling, heat the oil in a pan. Add the garlic and scallion and stir-fry for 1 second. Add the sherry, soy sauce, oyster sauce and sugar and stir fry for 20 seconds. Pour in the water and bring to the boil. Chop the pork, add to the pan and cook for 1 minute. Add the cornstarch mixture to cook, stirring, until thickened. Remove from the heat and allow to cool. Divide the dough in half and shape each piece into a roll. Cut each roll into 10 slices. With the palm of the hand, shape each slice to a circle, about 3 inches in diameter. Place 1 tsp of the pork filling in the centre of each circle Bring up the sides of the dough, pleat and pinch the edges together to seal tightly. Place the meat buns on a damp cloth in a steamer and stem for 15 minutes. Serve hot.

Combine first 7 ingredients in a med. bowl. Put 1 tbsp. filling in center of each wrapper. Gather edges up to center. Spray a 9" bamboo steamer well with cooking spray. Place steamer in a large wok, over simmering water. Arrange 10 dumplings, not touching each other or sides of steamer, in steamer. Cover, and steam for 15 mins. Repeat until all dumplings are cooked.