Pork And Crab Dumplings

In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper, mixing well. Stir in cream cheese, mix well and set aside.

Cut won ton wrappers into 4-inch circles with a cookie cutter (Keep won ton wrappers covered with a dry cloth when not working with wrappers). Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling, then moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom.

Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

In a large skillet, heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet.

Reduce heat, cover and simmer for 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates (Add more oil, if necessary). Cook uncovered 1 minute.

Transfer dumplings to a baking sheet. Place in a 250 degrees F oven to keep warm. Repeat procedure with remaining dumplings, oil and water.

Serve with Chinese mustard and soy sauce.