---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dumplings, Chinese, Appetizers, Ethnic
       Yield: 2 servings
       6    Dried Chinese black
       6 oz Shrimp, shelled and deveined
       1 ts Salt
   1 1/2 tb Peanut oil
       6 oz Ground pork butt
     1/4 c  Finely diced bamboo shoots
     1/4 c  Finely diced water
            -chestnuts, preferably fresh
       2    Green onions, chopped
       2 ts Sugar
     1/4 ts White pepper
       1 tb Shao Hsing rice wine or dry
   1 1/2 ts Light soy sauce
       2 ts Cornstarch
       2 tb Chicken stock
       2 tb Coarsely chopped fresh
            -coriander leaves
   These dumplings make great finger food for a cocktail
   party. They can be prepared entirely in advance and
   reheated a few minutes before serving. The wheat
   starch wrappers have an interesting chewy texture, a
   unique translucent appearance and are absorbent of
   flavors. Roll out the wrappers as thin as possible;
   otherwise they come out rubbery.
   Wheat Starch Wrappers (see recipe) Vegetable oil Light
   soy sauce, for dipping Chinese mustard, for dipping
   Cover mushrooms in warm water for 20 minutes or until
   soft and pliable. Remove and squeeze out excess water
   from the mushrooms. Cut off the stems at the base and
   discard them. Finely mince the caps.
   Toss the shrimp with salt and let them stand 10
   minutes. Rinse well with cold water, pat dry
   thoroughly. Coarsely mince.
   Preheat a wok or skillet. 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. Season with the sugar, white pepper, wine
   and soy sauce. Combine the cornstarch and chicken
   stock in a small bowl and mix until smooth; pour into
   wok. Stir fry for 1 minute longer. Remove the mixture
   to a shallow plate and mix in the remaining green
   onion and coriander. Allow the filling to cool, then
   refrigerate it until needed.
   Makes almost 2 cups of filling.
   Prepare the Wheat Starch Wrapper dough.  Pinch off
   1-inch balls of dough. Lightly oil the ball and
   flatten it into a thin 3 1/2-inch circle. An oiled
   Chinese cleaver is traditionally used; however, a
   tortilla press or a rolling pin works.  Put 1 large
   teaspoon of filling in the center of the circle.  Fold
   it in half and pinch the edges to seal the filling
   inside. Repeat with remaining dough and filling.
   Place dumplings without touching each other on a
   lightly oiled bamboo steamer (or a heat resistant
   plate). Steam over boiling water for 3 minutes. Serve
   hot, dipped in light soy sauce and Chinese mustard.
   Serve with Chinese Mustard, for dipping.
   Makes 2 1/2 dozen dumplings.
   Posted by Stephen Ceideburg. Reposted by Fred Peters.