---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental
       Yield: 6 servings
       1 pk Wonton skins
            -(about 30-35 skins per pkg)
     3/4 lb Ground pork
       2 tb Minced Smithfield ham
            -=OR=- Prosciutto
       1 tb Light soy sauce
       2 ts Rice wine or dry sherry
   1 1/2 tb Finely chopped scallions
       1 ts Finely chopped ginger root
       1 ts Sesame oil
       1    Egg; beaten
       1 ts Granulated sugar
   COMBINE THE FILLING ingredients and mix them together
   well. Spoon a generous portion of filling onto each
   wonton skin. Bring up the sides and press them around
   the filling mixture. Tap the dumpling on the bottom to
   make a flat base. The top should be wide open,
   exposing the meat filling. Set up a steamer or put a
   rack inside a wok or large deep pot. Pour in about 2
   inches of water and bring it to a boil. Put the
   dumplings on a plate and place this into the steamer
   or onto the rack. Cover the pot tightly, turn the heat
   to low and steam gently for about 20 minutes. (You may
   have to do this in several batches.) Serve the
   dumplings hot with soy sauce to dip.