Instructions: Heat oil in a wok. Add shrimp, onion, carrot, celery, cabbage, and water chestnuts and stir fry. Add sesame oil, soy sauce, rice wine vinegar, sugar, salt and pepper. Cool.

Lay out one dumpling wrapper, brush the edge with water and put 1 tsp. of filling into middle of the wrapper. Fold the edge over to form a packet. Dust with a light coating of cornstarch to prevent sticking before cooking. Dumplings may be frozen at this point.

Oil and set up a steam rack in the wok and heat 1 cup water to a boil.

Place the dumplings on the rack, and steam until they become translucent, about 3 minutes. Remove and proceed to the skillet cooking process.

Heat a non-stick skillet with 3 Tbsp oil. Cook both sides of dumplings until browned. Keep warm in a low oven. Serve with Sweet Mustard Dip.

Sweet Mustard Dip:
Combine and heat in a saucepan over low heat. Cook to blend flavors.

Cool until just warm.

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