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1
In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes, or until softened.
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2
Drain and squeeze dry (reserve soaking liquid for use in soups).
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3
Cut off and discard stems and mince the caps.
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4
Peel water chestnuts with a paring knife and finely mince to make about 2 cups.
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5
In a medium bowl, combine the pork, mushrooms, water chestnuts, cilantro, and scallions.
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6
Add the rice, wine,.
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7
soy sauce, sesame oil, sugar, salt, and pepper, and stir to combine.
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8
Add cornstarch and combine by hand.
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9
Add the egg whites and continue to combine by hand.
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10
You should have about 3 cups.
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11
Place won ton skins on work surface and lightly cover with a damp towel.
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12
If you are right-handed, touch the tip of your left index finger to the tip of your thumb to form a small circle.
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13
Place one won ton skin over the hole and place about 2 teaspoons of filling in the center of the won ton skin.
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14
Gently let the won ton filling drop halfway through the hole, and gently squeeze in with your left hand.
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15
Then, carefully pleat excess skin, pressing down filling.
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16
Stand filled dumpling on the work surface and continue filling the rest of the won ton skins.
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17
Line a bamboo or metal steamer basket or cake rack with 2 cabbage leaves.
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18
Place the dumplings on the leaves in a single layer, 1/2 inch apart.
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19
The size of your steamer rack will determine how many dumplings can be cooked at one time.
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20
Bring water to a boil in a covered steamer over high heat.
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21
Carefully place the steamer basket or rack (if using a rack, the water level cannot touch the cabbage leaves) into steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through.
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22
Carefully remove dumplings from the steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary.
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23
Serve immediately.
