1 lb ground pork
1 egg, separated
6 scallions, finely chopped
2 cloves garlic, crushed
2 tsp MSG (Yeah, MSG. Relax.)
1 tsp pepper
1 tsp sesame oil
1 Tbp soy sauce
Separate the egg, adding the white to the meat mix. Save the yolk. Mix the meat well, as if you would a meatloaf mixture.
Get some wonton wrappers. I used the circular ones, about 3 inches in diameter.
Beat the reserved egg yolk with a couple tablespoons of water. Pick up on wrapper, brush lightly with the egg wash, put about 2 teaspoons of the meat mixture into the center, fold the wrapper over, and secure the edges. Lay them out as you make them. I tried like hell to do the crimped edges, but gave up after a few. It's damn tedious, and I'm not sure what it offers gastronomically. Besides, my favorite dumplings, from Sang Kee, aren't crimped, and they're just the best.
I made about three dozen dumplings with the pound of meat. I ran out of wrappers before meat.
I laid them out on parchment paper on a baking sheet, then froze the sheet for several hours. Once fully frozen, I piled them into a zipper bag.