About 20 water chestnuts (canned are okay; drain well), finely chopped to measure 3/4 cup
1/2 pound ground pork
1/4 pound cooked baby shrimp (if previously frozen, rinse to remove any "fishiness," drain, and pat dry with paper towels)
1/4 cup finely chopped green onion
2 tablespoons finely chopped Oso Sweet onion
2 tablespoons grated fresh ginger
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped green bell pepper
1 to 2 clove finely mashed garlic
1 1/2 tablespoons soy sauce
1 egg white, lightly beaten
1 large Oso Sweet onion
Soy sauce or mixture of soy sauce, sesame oil, and chili-garlic sauce for serving

Place the chopped chestnuts in a bowl and add the pork, shrimp, green onion, sweet onion, ginger, cilantro, bell pepper, garlic, soy sauce and egg white. Mix well.

Cut off both ends of the Oso Sweet and discard. Cut the onion in half lengthwise, then place each, cut sides down, on a cutting board. Cut down through each half, creating 1 1/2-inch wide slices. Separate the slices and cut each one as closely to 1 1/2 inches wide as possible, so you create 1 1/2 inch square bases.

On the inside surface of each square, mound about 2 tablespoons of the filling. Place the squares on a steamer rack and place the rack in a pan over boiling water. Cover and steam until the filling is fully cooked, about 10 minutes.

Remove to a platter or individual plates and serve hot with soy sauce or a mixture of soy sauce, sesame oil, and chili-garlic sauce.

Yields about 32 pieces of Dim Sum