3 oz. cream cheese, at room temperature
1 c. finely chopped cooked pork tenderloin (about 1/2 of 1 tenderloin)
6 oz. can crab meat, drained and flaked
1/4 c. finely chopped onion
2 tbsp. finely chopped water chestnuts
2 tsp. soy sauce
1/4 tsp. salt
1/8 tsp. pepper
About 28 round dumpling skins (about 3 1/2 inch diameter)
4 - 6 tbsp. vegetable oil
Chinese mustard and soy sauce

Beat cream cheese in medium bowl until smooth. Add pork, crab, onion, water chestnuts, 2 teaspoons soy sauce, the salt and pepper; mix well. Work with 1 dumpling skin at a time, keeping remaining skins covered with dry cloth. Place about 1 tablespoon filling off center on 1 skin. Fold skin in half to enclose filling; moisten edges and pinch to seal. Stand dumpling with pinched edge facing up, press gently to flatten bottom. Cover with dry cloth. Repeat until all filling is used.

Heat 2 tablespoons of the oil in each of 2 large heavy skillets over medium heat until hot. Carefully place 1/2 of the dumplings in single layer in each skillet; do not let dumplings touch. Cook over medium heat until bottoms are brown, about 1 minute. Carefully add 1/2 cup water to each skillet. Reduce heat, simmer, covered, 10 minutes. Uncover skillets; cook until water evaporates, 3 to 5 minutes. Add more oil if necessary to prevent sticking; cook, uncovered, 1 minute longer. Serve with mustard and soy sauce. Makes 28 dumplings.