8 ounces large shrimp, peeled, deveined and minced
3 tablespoons finely chopped fresh Chinese chives (or scallions)
1/8 cup canned water chestnuts, finely diced (about 4 whole)
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
Freshly ground white pepper
2 tablespoons light soy sauce
2 tablespoons clear rice vinegar
2 teaspoons toasted sesame oil
Small handful fresh cilantro leaves, finely chopped
Cornstarch, for dusting
30 gyoza dumpling wrappers
2 tablespoons peanut oil
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