Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail party. They can
be prepared entirely in advance and reheated a few minutes before
serving. The wheat starch wrappers have an interesting chewy texture,
a unique translucent appearance and are absorbent of flavors. Roll
out the wrappers as thin as possible; otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until soft and
pliable. Remove and squeeze out excess water from the mushrooms. Cut
off the stems at the base and discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10 minutes. Rinse well
with cold water, pat dry thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut oil. over medium-
high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
chestnuts, and half the green onions; stir-fry until the pork turns
white. Season with the sugar, white pepper, wine and soy sauce.
Combine the cornstarch and chicken stock in a small bowl and mix
until smooth; pour into wok. Stir fry for 1 minute longer. Remove the
mixture to a shallow plate and mix in the remaining green onion and
coriander. Allow the filling to cool, then refrigerate it until
needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of
dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch
circle. An oiled Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large teaspoon of
filling in the center of the circle. Fold it in half and pinch the
edges to seal the filling inside. Repeat with remaining dough and
filling.

Place dumplings without touching each other on a lightly oiled bamboo
steamer (or a heat resistant plate). Steam over boiling water for 3
minutes. Serve hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

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