SUI MAI PORK DUMPLINGS

3 dried black mushrooms
1/3 cup canned bamboo shoots
1/2 lb pork loin ground with 1 oz fatback*
1 tsp sesame oil
1 tsp rice wine or dry sherry
1 tbsp cornstarch
1 egg white
1 tsp salt
1/2 tsp granulated sugar
1/4 tsp freshly ground white pepper
30 won ton skins, defrosted

Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps.

Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.

In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls.

Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.

TO ASSEMBLE:
Place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.

Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done.

Serve meatballs hot and garnish plate with sprigs of fresh corianders.

Makes 30 dumplings
Source: The Gazette, November 9, 1991