Moo's Steamed Asian Dumpling Filling

This is an excellent all-around filling for dumplings. You can use it to make pot stickers, Siu Mai or 4-color dumplings. Your dumplings will be real palate pleasers.

1 lb. ground pork
1/4 cup chicken broth
2 T sugar
1 T soy sauce, I prefer low sodium
1 tsp. salt
1/2 tsp. teriyaki sauce
1/2 tsp. sherry
1/2 tsp. sesame oil
1/4 cup cilantro, chopped and packed tight
8 water chestnuts
4 fresh shitake mushrooms
1 scallion, minced
1 T fresh ginger, minced
1/4 cup cornstarch

Dumpling skins

To the pork, add broth, sugar, soy sauce, salt, teriyaki sauce, sherry and sesame oil. In food processor, fine chop all vegetables. Fold vegetables into pork mixture. Finally add cornstarch. Fill dumpling skins and either freeze until you need them or steam and serve.

By the way, here's a simple but good dipping sauce: 3 T low-sodium soy sauce, 1 tsp. rice vinegar, and 1 tsp. sesame oil