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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.
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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.
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3
After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.
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4
Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
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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.
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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.
