Combine filling ingred. (pork -> pepper), mix well. Set aside for 30 min. Trim edges of wonton wrappers to form circles. Place 1 heaping tsp of filling in center of wrapper. Gather and pleat wrapper around filling to form opentopped pouch. Squeeze middle to give it a waist. Cover w/ damp cloth while filling remainder. Place steaming rack in wok. Pour water to just below level of rack, bring to a boil. Arrange dumpl. meat side down on heatproof dish, set on rack. cover & steam until no longer pink in center. Serve w/ soy sauce/chinese mustard for dip.
Submitted by Gretchen Grant Contributed on: and modified on Sunday January 30th, 2005