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

     Title: CHINESE: STEAMED TRANSLUCENT DUMPLING - FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
     Yield: 2 servings

     6    Dried Chinese black
          -mushrooms
     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
          -sherry
 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.

-----