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1
To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions.
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2
Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend.
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3
Put the salt, sugar, white pepper, cornstarch, soy sauce, rice wine, sesame oil, and egg white into a small bowl and stir to combine well.
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4
Pour over the meat mixture, and stir, fold, and mash everything together until they cohere into a compact mass.
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5
Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the dumplings.
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6
You should have a generous 2 cups of filling.
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7
Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper.
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8
For the baking sheet, lightly dust the paper with cornstarch to prevent sticking.
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9
Set aside.
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10
Hold a skin in one hand.
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11
Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the skin, pressing down gently.
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12
Pick up the skin and gather and pinch it together to form an open bag (see page 74).
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13
Crown the dumpling with some finely diced carrot or a pea.
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14
If steaming right away, place each finished dumpling in a steamer tray open side up, spacing them 1/2 inch apart, and 1 inch away from the edge if you are using a metal steamer.
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15
Otherwise, place the waiting dumplings on the baking sheet a good 1/2 inch apart.
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16
Keeping the finished dumplings covered with a dry kitchen towel to prevent drying, form and fill wrappers from the remaining dough.
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17
Dumplings made several hours in advance of cooking should be covered with plastic wrap and refrigerated.
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18
For longer storage, freeze them on their baking sheet until hard (about 1 hour), transfer them to a plastic container, and keep them frozen for up to 1 month; partially thaw them before steaming.
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19
To cook, steam the dumplings over boiling water (steaming guidelines are on page 17) for 6 to 8 minutes, until the dumplings have puffed slightly and their skins have become translucent.
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20
Remove each tray and place it a top a serving plate.
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21
Serve immediately with the soy sauce and hot mustard.
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22
Invite guests to mix up their own dipping sauce.
