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1
Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
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2
Meanwhile -- chop the pork and the prawns finely. Do not mince them.
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3
Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
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4
Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
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5
Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
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6
FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
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7
Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
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8
Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
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9
Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
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10
Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
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11
TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
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12
Note- cooking time does not include overnight cooling.
