1/2 lb. wonton wrappers (ready made)

FILLING:

2 stalks celery cabbage
1 lb. boneless pork shoulder, finely ground
1 tbsp. wine or pale dry sherry
1 tbsp. soy sauce
2 tsp. salt
1/4 c. finely chopped canned bamboo shoots
1 tbsp. cornstarch
1 tsp. sugar

Cut up celery cabbage into small pieces. In a bowl, combine the pork, wine, soy sauce, salt, sugar and cornstarch and with a large spoon mix them thoroughly together. Stir in the cabbage and bamboo shoots.

To fill each dumpling, place a wonton wrapper on the palm of your hand and cup it loosely. Place 1 tablespoonful of the filling in the cup. Then with your other hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently to make sure the wrapper fits firmly against the filling and to give the cylinder a faintly wasp-waisted look. Tap the dumpling to flatten its bottom so that it can stand upright.

When all the dumplings are made, place them on a greased heatproof plate 1/2 inch smaller in diameter than the pot in which you plan to steam them. Cover with plastic wrap and refrigerate until your are ready to steam them. But no longer than 2 to 3 hours.

To Cook: Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer). Place the plate of dumplings on the rack. Over high heat, bring the water in the steamer to a rolling boil. Cover the pan tightly and over high heat steam for 30 minutes.

Serve the dumplings on the steamer plate set directly on a platter or with chopsticks, tongs or a spoon. Transfer the finished dumplings to a heated platter.