From Wild Fare and Wise Words, a cookbook by the South Carolina Outdoor Press Association. The recipes were developed by hunters who cook their catch, so they're all tried-and-true. (For a copy of the book, try cookbookmarketplace.com)
Combine rabbit meat with the pork, mushrooms, bamboo, egg, salt, wine, sugar, sesame oil and cornstarch in a large bowl and mix well. Chill for 1 hour.
Spread cooled filling over each wrapper and bring up edges and "pleat" to create small dumplings like purses or paper bags.
Fry in a lightly oiled skillet until bottoms are brown. Pour in 1/2 cup water or broth, cover the pan and steam until water evaporates. You may have to do this in batches.) Serve with soy sauce or a dipping sauce made of soy sauce, sesame oil, grated fresh ginger and garlic.