Fried dumplings

Ingredients:

8 oz ground pork
2 scallion chopped
20 PC dumpling skin

Preparation:

Mix pork and scallion with 1 t soy sauce, 1/2 t salt, 1 t cooking wine, 1 t cooking oil.
Place about 1 to 1-1/2 T of the filing in the center of a wrapper.
Fold the wrapper in half and pinch the edges together at the center of the round, leaving the two ends open.
With your fingers, make about 3 to 4 pleats on each side of the opening.
Pinch all along edges to seal.
Using very little oil, just enough to wet the surface of the wok.
Place the dumplings one by one into the wok and heat about 2 min.
Then add water to the level about 1/3 the height of the dumplings.
Cover up the wok and simmer with medium heat for 3 min.
Remove the water.
Add 2 T of oil into a pan and fry the dumplings until the bottom hardens and turns golden brown in color.