---------- Recipe via Meal-Master (tm) v8.02

     Title: OPEN-FACE DUMPLINGS
Categories: Chinese, Pork, Appetizers
     Yield: 6 servings

     1 lb Ground pork
    10    Chinese dried black
          -mushrooms, softened in hot
          Water for 20 minutes, stems
          -removed and caps
          Finely chopped
     2 c  Minced garlic chives (Or
          -substitute 2 cups minced
     2 c  Minced garlic chives
          (Or substitute 2 cups minced
          Leeks and 1 tablespoon
          Minced garlic)
     2 tb Minced fresh ginger
     2 tb Soy sauce
     2 ts Rice wine
 1 1/2 ts Sesame oil
   1/4 ts Freshly ground black pepper
     1    Egg white, lightly beaten
 1 1/2 tb Cornstarch

 TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for
 coating steamer 1/2 cup minced scallion greens

 Lightly chop the ground pork until fluffy.  Place in a
 mixing bowl and add the remaining filling ingredients.
 Stir vigorously in one direction with your hand or a
 wooden spoon to blend the ingredients evenly.

 Place a heaping tablespoon of the filling in the
 middle of a dumpling skin and gather the edges of the
 skin around the filling. Holding the dumpling between
 your index finger and thumb, squeeze it in the center
 to form a "waist".  Push the filling up from the
 bottom to create a flat surface. Smooth the top
 surface with the bottom of a spoon dipped in water.

 Line steamer trays with damp cheesecloth or parchment
 paper that has been brushed with sesame oil (if
 steamer trays are not available, lightly brush several
 aluminum pie plates with sesame oil).  Arrange the
 shaped dumplings about 1/4-inch apart in the steamers
 or on the plates.

 Fill a wok or a spaghetti pot water level with the
 bottom edge of the steamer tray and heat until
 boiling.  Stack the steamer trays one on top of the
 other, cover and place over the boiling water.
 Alternatively, you may fit the pie plates in the
 spaghetti pot and cover with the lid. Steam the
 dumplings for about 15 minutes over high heat,
 reversing the stacked trays after 8 minutes.  Remove
 the cooked dumplings and continue steaming the
 dumplings as necessary.  Sprinkle the finished
 dumplings with the minced scallion greens and serve
 with dipping sauces.

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