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1
In a food processor, pulse to fine chop first 7 ingredients.
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2
Transfer filling to a bowl and fold in water chestnuts, scallions and cilantro.
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3
Place 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edges with water.
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4
Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper.
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5
(The filling should not be enclosed.)
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6
Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch.
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7
In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking.
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8
Fry half the dumplings, flat side down, over moderately high heat for 1 minute, or until the undersides are golden.
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9
Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until filling is cooked through.
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10
Serve immediately or transfer to serving plate and cover with foil to keep warm.
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11
Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner.
