---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Pork, Chinese
       Yield: 30 servings
       6    Dried Chinese black
       6 oz Shrimp, shelled & 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
       1    Oil
            Wheat Starch Wrappers
            (see recipe)
            Light soy sauce, for
            Chinese mustard, for
   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.
        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.