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1
In a bowl, combine ground pork, mushrooms, green onions, celery and ginger (can add salt if desired).
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2
In a small bowl, whisk the cornstarch with soy sauce, add in egg white, and then add to the pork mixture; mix well to combine.
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3
Shape into 1-inch balls; set aside briefly.
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4
To make dumplings: In a small bowl, whisk together the egg yolk and water.
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5
One at a time, place the pork balls in the middle of the wonton wrapper.
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6
Brush one-half of the edges of the wontons with egg/water mix.
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7
Fold wrapper over into a triangle, and press edges to seal (try to remove all as much air from inside of the wonton when pressing together to seal).
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8
Fold over the points, sealing once again with the egg mixture to form a neat wonton.
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9
Place the shaped wontons neatly on a cookie sheet (keep covered with plastic wrap at all times).
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10
At this point they may be frozen if desired.
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11
To cook:.
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12
Heat oil in a skillet over high heat.
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13
Cook for 2-3 minutes, or until bottoms are lightly browned.
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14
Reduce heat to low and add in broth or water.
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15
Simmer covered for 12-15 minutes, or until liquid evaporates.
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16
Uncover, increase heat to medium-high, and cook 5 minutes longer (turning once) until browned.
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17
Serve on a platter with dipping sauce.
