Pork and Chive Dumplings

8 wonton wrappers or rounds of dumpling dough (see Perogy Recipe)
1 egg, beaten
1 cup cooked pork, minced
1 teaspoon chives
1 teaspoon dried dill
1 tablespoon parsley
salt and pepper
water

1. Bring a large pot of water to full boil.
2. Combine egg with minced pork and season with spices.
3. Spoon approximately one teaspoon of pork mixture into center of dumpling dough.
4. Pinch together outer edges to form a pocket of meat. Use water or leftover egg to hold together if necessary.
5. Put the sealed dumplings evenly spaced in a bamboo steamer and steam them over the water until cooked, about 15 minutes.

Makes 8 dumplings