Special equipment: steamer basket
Coarsely chop the water chestnuts and cilantro leaves in a processor. Add the ground chicken. Stir in the hoisin, soy sauce, sesame oil and cornstarch. Sprinkle with salt and pepper.
Place 1 teaspoon of filling in the center of a dumpling skin. Dampen the edge with water. Fold over and press to seal. Pleat or fold as desired. Grease a flat plate with vegetable oil and place the finished dumplings on the plate to oil the bottoms. Place about 1/3 of the dumplings in each of three steamer baskets, arranging in the baskets in a single layer without touching. Stack the steamer baskets and steam the dumplings until firm, about 10 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.