Water Dumplings   (Soi Gau)

1 lb ground pork
1/4 lb diced shrimp
1/3 c bamboo shoots,  diced
1/3 c water chestnuts,    diced
1/3 c scallions,    finely chopped
2 T pork fat, diced
1-2 T cilantro,    finely chopped
(2 1/4 t salt)
3 1/4 t sugar
1 1/2 t sesame oil
pinch white pepper
2 T tapioca flour
1 egg,  beaten
1 lb shu mai    skins

Mix well all ingredients except shu mai skins and egg.
Refrigerate 4 hours.

Place 1 1/2 - 2 teaspoons of filling in center of each skin.
Brush egg around edges and fold skin into half-moon shape, and press together.

Cook in boiling~ water 5 to 7 minutes.    Drain and serve.