Collection of Chinese style dumplings. These are taken from "Oriental Snacks and Appetizers" by Jacki Passmore.

Prepare the pastry, if using and set aside with the peas and diced carrots. Finely minced the pork and shrimp meat, water chestnuts and mushrooms (stems removed) and season with the soy sauce, salt, sugar and sesame oil if used. Squeeze through the fingers until stickly then chill for 30 minutes.

Roll out the pastry paper thin and stamp out 36 rounds with a 6.5cm (2 1/2 in) pastry cutter. Place a spoonful of the filling on each piece of the pastry, or on each wonton wrapper and press the pastry up around the filling so that it almost meets at the top. Press a green pea and a small cube of carrot into the tops and flatten the bases. Arrange the dumplings in an oiled steaming basket or on an oiled plate and steam, tightly covered, over high heat for 10 minutes. Serve hot with thin soy sauce and hot mustard dip.