FILLING:

• 1 pound minced pork

• 1/2 bunch chinese celery, washed and coursely chopped

• 1/2 bunch garlic chives, florets removed and chopped

• 1/4 fuji apple, minced

• 1 tsp minced ginger

• 1.5 tbsp soy sauce

• 1/2 tsp sugar

• 1 tbsp sesame oil

• 1 tbsp corn starch

• dash of sea salt

• pepper

1 package, round wonton wrappers (found in the refrigerated section of most asian markets) 1 egg, beaten (this will serve as the glue that you use to seal the dumpling)

1. Mix all the filling ingredients.  2. To assemble a dumpling, place a wonton wrapper in your left palm. Spoon about 1/2 a spoonful of filling into the center. Using a pastry brush, wipe egg all around the filling, to the edges of the dumpling. Fold dumpling into a half moon, pressing with your fingers to seal the top, then tuck the left and right edges in. Press to seal.  3. If steaming, dumplings are finished when slightly wrinkled and the filling feels tender, but solid (about 15 minutes). If boiling, drop dumplings into a rolling boil, lower heat to medium. Cooked when dumplings are floating (about 4 minutes).

4. Serve hot with citrus dipping sauce:

• 1 tsp soy sauce

• 1/2 tsp olive oil

• juice of 2 calamansi citrus fruits or juice of 1 lime