Pork Dumplings

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8 Mushrooms, Dried
1 pound Pork, Ground
½ cup Bamboo Shoots, Chopped
4 tablespoon Onions, Green Chopped
1 Egg White
2 tablespoon Cornstarch
2 teaspoon Salt
2 teaspoon Soy Sauce, Light
½ teaspoon Sesame Oil
¼ teaspoon Pepper, White
1 pound Siu Mai Skins
4 tablespoon Soy Sauce, Light
1 dash Sesame Oil

Soak black mushrooms in hot water 20 minutes . Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, half teaspoon sesame oil and white pepper.

Hold siu mai skin in hand. Keep remaining skins covered. Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. Keep filled dumplings covered place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. Add boiling water if necessary. Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.

Note: wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.