For dim sum, organize 2 scallions, 14 ounces ground pork, 1 tablespoon dry sherry, 2 teaspoons oil and 24 wonton skins. Also gather 1 3/4 ounces bamboo shoots, 1 tablespoon soy sauce, 2 teaspoons sugar, 1 egg and 4 1/2 teaspoons cornstarch. Steam dumplings for five to seven minutes.
Combine the pork, scallion, soy sauce, sherry and sugar in a mixing bowl. Add the oil, sesame preferred, and the egg white. Discard the yolk. Once combined, add the cornstarch, and mix it together with the other ingredients. Place the wonton shells on the workstation, and place a spoonful of the pork mixture in the center of each one.
Brush water along the exposed edges of the wonton wrappers, then bring the sides up around the filling to form the dumpling; it is similar to the shape of a purse. Line a steamer with a premoistened tea towel, allowing it to heat. Place wontons inside, evenly spaced, and cook for the allotted time. Take one sample dumpling, and test it to ensure the meat is cooked through. If unsatisfied, leave the wontons to steam an additional couple minutes. Serve the dim sum dumplings immediately afterward, as heat loss occurs rapidly. If pork is an undesirable protein, substitute it with any other ground protein, adjusting cooking time if necessary.