| 1 c | water |
| 1 bundle | green onion, finely chopped |
| 15 g | grated ginger |
| 440 g | ground beef |
| 150 g | ground pork |
| ½ T | white pepper |
| 2 T | soy sauce |
| 1 T | rice wine |
| ½ T | sugar |
Bring green onion and ginger into water and bring it to boil for a minute then cool down. Add rest of the ingredients and mix well. Lightly dust a baking sheet with cornstarch. Place about 1½ teaspoons of filling in the center of a wrapper. Moisten the edge of dumpling skin with water. Fold over the filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers. Makes about 30 dumplings.