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1
Pour enough warm water over the mushrooms in a medium bowl to cover them completely.
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2
Soak until softened, about 20 minutes.
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3
Drain.
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4
Discard the stems and chop the caps finely.
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5
To prepare the seasonings: Stir the soy sauce, oyster-flavored sauce, dark soy sauce, sesame oil and sugar together in a small bowl until the sugar is dissolved.
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6
To make the filling: Heat a wok over high heat until hot.
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7
Add the oil and swirl to coat the sides.
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8
Add the ground pork and ham and stir-fry until the pork is crumbly and cooked through, 1 1/2 to 2 minutes.
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9
Add the rice, bamboo shoots, water chestnuts, green onion, seasonings, and reserved mushrooms.
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10
Cook, stirring, until heated through, for about 1 minute.
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11
Remove the filling from the wok and let cool.
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12
To make the dumplings: Place 1 tablespoon of the rice mixture in the center of a wrapper.
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13
(Keep remaining wrappers covered with a damp towel to prevent them from drying out).
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14
Gather up the wrapper around the filling, pleating it as you go to form an open-topped pouch.
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15
Carefully squeeze the sides of the dumpling about half way up to give the dumpling a 'waist.'
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16
Center a pea over the top of the dumpling.
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17
Repeat with the remaining dumplings, keeping the formed dumplings covered with a damp cloth while filling the remaining wrappers.
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18
Pour enough water into a wok to reach about 2 inches up the sides and bring to a boil.
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19
Line the inside of a bamboo steamer with cabbage leaves or parchment paper and set it over the water (the steamer shouldn't touch the water).
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20
Place as many dumplings in the steamer as will fit without touching each other.
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21
Steam the dumplings until the wrapper is cooked and tender to the touch, 3 to 4 minutes.
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22
Serve with classic dim sum accoutrements like hot mustard, chili paste and soy sauce.
