Chinese Dumpling - 饺子

Chinese dumpling is a common food in the Asian eating. I had been buying dumplings from the Asian market in the last couple of years but the freshness and taste of the frozen ones often failed to delight J and I. We decided to make our own dumplings starting last year. After a few trials, we finally have pretty decent looking/taste dumplings of our own!

Makes ~65-70 dumplings
Ingredients:
A:
1 lb ground pork (preferred fatty pork)
15-20 medium size shrimps - chopped chunky
1 inch ginger (more or less depends on your own taste) - finely chopped
1/2 cup of finely chopped scallions (aka green onions)
4-5 dried shitake mushrooms - thin sliced or chopped
1/2 cup of green beans
1 egg white
2 tablespoon of corn starch
pinch of salt (up to your personal taste)
pinch of sugar
1 tablespoon of sesame oil

B:
1 pack of Hong Kong wanton skin (round shape is preferred)

Method:
1) Mix all ingredients A together in a big bowl
2) Refrigerate for at least 1/2 hour
3) Use a teaspoon to scoop the mixed ingredient in the middle of wanton skin
4) Fold wanton into half moon shape, use water or egg to wet the edge and seal
5) Ready to be cooked or stored away (can keep in the freezer for at least one month)