Pork Dumplings

1. 1

   Soak the mushrooms in 1/2 cup cold water for 30 minutes until softened. Remove, and then squeeze dry. Cut and discard stems and mince the caps.

2. 2

   Combine the ground pork, mushrooms, minced water chestnuts, cilantro, and scallions in to a large bowl. Add rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mixture set in fridge for at least 4 hours.

3. 3

   After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.

4. 4

   Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.

5. 5

   Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of teaspoons of the mix in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin - pressing down the filling. Repeat until you have used all of your dumpling mix.

6. 6

   Place two cabbage leaves on the base of bamboo steamer. Lay the dumplings on top 1/2 inch apart. Place the steamer over boiling water for 5-7minutes. Carefully remove dumplings and continue with residual dumplings, replenishing the water below your steamer as necessary.

* Per serving · 4 servings · Values may vary.