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INGREDIENTS:
•3 Black Mushrooms (Woodear preferred - Shitake in a pinch), dried
•1/3 cup Bamboo Shoots, canned
•1/2 lb. Pork Loin with Fatback*
•1 tsp. Sesame Oil
•1 tsp. Rice Wine or Dry Sherry
•1 tbl. Cornstarch
•1 Egg White
•1 tsp. Salt
•1/2 ts Granulated Sugar
•1/4 tsp. Pepper, freshly ground
•30 Won Ton Skins
* The 1/2 lb pork loin should be ground with 1 ounce of fatback.
PREPARATION:
•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 cilantro.
Makes 30 dumplings.

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