1. Traditional method: Grandma always chopped everything together by hand using a meat cleaver. First chop the pork pieces. Then chop in the shrimp. Add the bamboo shoots, water chestnuts, green onions and mushrooms, chopping them in together. Chop only until mixed. The filling should be finely chopped but not a puree.
2. Modern method: Place the pork in a food processor and pulse briefly. Add the shrimp and pulse briefly again. Add the bamboo shoots, water chestnuts, green onions, and mushrooms and pulse just until mixed. Remove from the bowl immediately to avoid over processing.
3. Seasoning: Combine soy sauce, cornstarch, sherry, sugar, salt, chicken broth and sesame oil. Stir seasoning mixture into the chopped meat until just combined.
4. To Fill: Place 1 tablespoon filling in the center of a wonton or dumpling wrapper, moisten the edges with a little water, fold and seal.

Cooking methods

Pan fry and steam (most common)

1. Heat 1 tbsp oil in a skillet over medium heat.
2. Arrange dumplings flat side down.
3. Cook until bottoms are golden.
4. Add 1/4 cup water, cover, and steam 5 to 7 minutes.
5. Uncover and cook until water evaporates and bottoms crisp again.

Boil

1. Drop dumplings into boiling water.
2. When they float, cook 1 to 2 more minutes.
3. Remove and drain.

Steam

1. Line steamer with cabbage leaves.
2. Steam dumplings 8 to 10 minutes.

To Serve

1. Serve hot with dipping sauce. Traditionally eaten at New Year for prosperity, as their shape resembles gold ingots.