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1
soak mushrooms in warm water for 30 minutes, or until soft.
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2
remove and discard stems, squeeze out excess moisture, and mince the tops.
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3
combine with the next 9 ingredients (this can also be done in a processor).
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4
Put the won ton wrappers on a work surface and lightly cover with a damp towel.
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5
Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
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6
Put one wrapper over the hole and put 1 tablespoon filling in the center of the wrapper.
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7
Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
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8
Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
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9
Put the dumpling upright on a plate.
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10
Continue filling the rest of the wrappers.
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11
Line a 12-inch bamboo steamer with cabbage or lettuce leaves, or use a cheesecloth.
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12
Place half the dumplings on the leaves, 1/2-inch apart.
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13
Cover the steamer with its lid.
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14
Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
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15
Carefully put the steamer in the wok, and steam on high heat 10-15 minutes or until the pork is no longer pink and just cooked.
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16
Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
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17
Carefully remove the steamer from the wok.
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18
The dumplings should be served immediately.
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19
Continue steaming the remaining dumplings, replenishing the wok with more boiling water.
