Mix all ingredients together and refrigerate for half and hour. To form the dumplings, place a light tablespoon of the pork mixutre in the center of the skin. Moisten the edges of the skinw ith water. Fold up, sealing all edges. To steam: Line a bamboo steamer with lettuce or cabbage leaves (or spray lightly with vegetable-oil cooking spray). Place the dumplings in the steamer. Place the steamer over boiling water and cover. Steam about 20 minutes. Serve with dipping sauces (see accompanying recipes). By Bill Spalding on Feb 21, 1998. NOTES : For a more delicate skin on your dumplings, thin out the commercially packaged won-ton wrappers with a rolling pin before forming the dumplings. Recipe by: M & J Hair (Stuarts Chinese Recipes Page) Posted to CHILE-HEADS DIGEST V3 #,