Ingredients

• 1 lb ground pork
• 1/3 lb pork fat
• 1/2 lb ground chicken
• 1 lb shrimp, shell and deveined
• 1 tablespoon salt
• 1 teaspoon white pepper
• 2 tablespoons oil
• 4 tablespoons oyster sauce
• 2 stalks green onions, minced
• 1 egg, beaten
• 3 tablespoons cornstarch
• 2 wonton wrappers, round
• 8 cups chicken broth
• 4 cups water
• 4 Chinese black mushrooms, presoak and sliced
• 1/2 cup barbecued pork, Chinese and slice
• 1 boneless chicken thighs, slice
• 8 medium shrimp, shell and deveined with tail on
• 6 water chestnuts, sliced
• 6 baby bok choy, half
• 3 tablespoons oyster sauce
• 4 drops sesame oil

Instructions

1. In a large mixing bowl add and combine all of the ingredients and blend together. Let the mixture rest for 30 minutes in the refrigerator.

2. To wrap the dumping brush the wrapper with some of the beaten egg and place some on the meat and seafood mixture onto the wrapper and fold in half and pleat and seal. Place onto a half baking sheet and repeat until done. Place the sue gow into the refrigerator until set.

3. Parboil a pot of water and add salt. When the water is at a rolling boil add some of the sue gow and when the sue gow start come to the top remove into a cold water bath. Pour into a colander to drain. Place the unused sue gow into a quart size freezer zip loc bags and place into the freezer.

4. In a wok add in the chicken broth and water and bring to a boil add in the mushroom slice and simmer for 5 minutes. Add in pork, chicken, shrimps, water chestnut and bok choy and return back to a boil and season with oyster sauce and turn off the heat add in the sue gow and top with green onion and sesame oil.