Filling:
1 1b. ground unseasoned pork
1/2 lb. shelled and de-veined shrimp
2 stalks of green onion
1 Tbs. cornstarch
1 egg
1 tsp soy sauce
1 tsp garlic, chopped
salt and pepper

Prepacked wonton skins (preferrably round)

Dipping Sauce:
4 Tbs. soy sauce
1 Tbs. rice vinegar
green onion and garlic to taste

In a food processor chop the green onion and garlic (remove a portion for the dipping sauce), add shrimp, add pork, add all of the remaining ingredients.  Pulse until well blended.  Alternately you can chop everything thing up by hand and mix well into the pork with a fork.

Spoon the filling into the skins (use water to seal the edges and fold) and then pan fry, steam, or use in soup.  To freeze for later use, place the dumplings in a single layer on a pan, cover with plastic wrap, and set in the freezer.  After they are frozen put them in a zip-top bag.  Makes 40-50.

Sometimes I remove 1/4 lb. of pork and add a few leaves of napa cabbage.  Then I use the pork in another favorite dish - green beans and pork.