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