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Note: The zaar computer does not like this ingredient.
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Include this in recipe.
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1/4 cup white snow fungus, soaked, chopped.
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Whisk the stock, potato starch, soy sauce, sugar, and salt together then set aside.
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In wok or skillet with oil over med high heat stir fry the fungus, mushrooms, water chestnuts, spinach, carrots and garlic for 3 minutes.
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Add shao shing, if using, and stock mixture.
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Stir until mixed and thickened.
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Stir in scallion and cilantro.
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Set filling aside to cool.
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Fill, roll, and steam dumplings.
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Quarter the dough and roll each quarter into fat cylinder.
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Cut each into 8 pieces [about 1 heaping tbsp each] Roll pieces into smooth balls.
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Lighltly oil a rolling pin and wok surface.
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Roll and press a ball to form a 4 inch circle.
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Bring edges up over filliing and pinch together.
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Pleat one side as you pinch to form a fat crescent.
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Repeat with rest.
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TO steam:.
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Lighly spray a bamboo steamer.
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Pour water into wok about 1 inch below where the steamer will sit.
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Bring to boil [keep hot water handy to replenish if needed].
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Place in steamer close but not touching.
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Cover with towel, fold a small square so it won't touch the dumplings, flame or heating element.
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Place lid over towel and steam for 4 minutes.
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You want them to be translucent.
