8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced
2 tablespoons minced Chinese chives
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
4 canned water chestnuts, drained and minced
1 stalk celery, minced
1 fresh shiitake mushroom, minced
Salt and freshly ground white pepper
30 dumpling skins
Peanut oil, for frying
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