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1
Roll out the wrappers as thin as possible; otherwise they come out rubbery.
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2
Cover mushrooms in warm water for 20 minutes or until soft and pliable.
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3
Remove and squeeze out excess water from the mushrooms.
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4
Cut off the stems at the base and discard them.
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5
Finely mince the caps.
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6
Toss the shrimp with salt and let them stand 10 minutes.
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7
Rinse well with cold water, pat dry thoroughly.
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8
Coarsely mince.
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9
Preheat a wok or skillet.
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10
When hot, add the peanut oil over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white.
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11
Season with the sugar, white pepper, wine and soy sauce.
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12
Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok.
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13
Stir fry for 1 minute longer.
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14
Remove the mixture to a shallow plate and mix in the remaining green onion and coriander.
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15
Allow the filling to cool, then refrigerate it until needed.
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16
Makes almost 2 cups of filling.
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17
Prepare the Wheat Starch Wrapper dough.
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18
Pinch off 1-inch balls of dough.
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19
Lightly oil the ball and flatten it into a thin 3 1/2-inch circle.
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20
An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works.
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21
Put 1 large teaspoon of filling in the center of the circle.
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22
Fold it in half and pinch the edges to seal the filling inside.
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23
Repeat with remaining dough and filling.
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24
Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate).
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25
Steam over boiling water for 3 minutes.
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26
Serve hot, dipped in light soy sauce and Chinese mustard.
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27
Serve with Chinese Mustard, for dipping.
