Chinese Pork Dumplings

One of my childhood favorites, my mom's recipe and I have loved them as a kid and still as an adult. Very tasty filling that can be made with either ground pork or ground beef.  Normally I wouldn't recommend using a premade biscuit but this is how my Mom makes them, you can easily substitute the biscuits for won-ton wrappers by Kathy Johnston.
Makes 12 Dumplings.

• 1 thin tube Grand's Biscuits or Won-Ton Wrappers
• 4 stocks Green Onions, sliced
• 1 clove Garlic, finely chopped
• 1/4 cup Water
• 2 tsp Corn Starch
• 1 tbsp Sugar
• 1/2 tsp Worcestershire
• 1 1/2 tsp Sesame Oil
• 2 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1 lb. Ground Pork or Beef
• Salt & Pepper to taste

1. In a large skillet, brown meat and garlic over high heat in 1 tbsp Olive Oil, drain and return to pan.
2. Reduce heat to low, add onion and cook 2 minutes.
3. In a small bowl, mix water and corn starch till smooth.
4. Add corn starch mixture, sugar, Worcestershire, sesame oil, oyster sauce and soy sauce to meat.
5. Return heat to high and cook for 2 – 3 minutes, stirring frequently.
6. Remove from heat and set aside.
7. Lightly grease bamboo steamer baskets to prevent sticking, set aside.
8. Flour board and rolling pin, roll out biscuit dough till paper thin and about the size of a small taco shell, flour well and flip between rolling.
9. Fill with 2 tbsp filling, pull up sides and pinch, twist top and pinch to seal. Should look like a pretty onion or upside down garlic clove.
10. Place dumplings in bamboo steamer baskets, leaving about 1” around each dumpling.
11. Steam 15 – 20 minutes (if using won-ton wrappers, adjust cooking time accordingly), starting on high heat for 3 minutes, reduce to medium-low for remainder of cook time. Dumplings are done when they start to become translucent.