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1
In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened.
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2
Drain and squeeze dry, reserving the soaking liquid.
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3
Cut off and discard the stems and mince the caps.
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4
In a processor, chop shrimp into small pieces.
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5
Add to pork and remaining ingredients.
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6
Add 1- 1 1/2 tsp mushroom water.
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7
Put the won ton wrappers on a work surface and lightly cover with a damp towel.
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8
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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9
Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.
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10
Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
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11
Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
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12
Put the dumpling upright on a plate.
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13
Continue filling the rest of the wrappers.
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14
Press 1 caper on top of each dumpling.
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15
Line a 12-inch bamboo steamer with a cheesecloth, or add oil to a plate.
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16
Place half the dumplings on the plate, 1/2-inch apart.
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17
Cover the steamer with its lid.
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18
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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19
Carefully put the steamer in the wok, and steam on high heat 15 minutes or until the pork is no longer pink and just cooked.
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20
Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
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21
Carefully remove the steamer from the wok.
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22
The dumplings should be served immediately.
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23
Continue steaming the remaining dumplings, replenishing the wok with more boiling water.
