COOK-AND-SELL DUMPLINGS

6 dried Chinese black mushrooms
1/2 pound ground pork
1/4 pound large shrimp, peeled, deveined, chopped
4 green onions, finely chopped
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt or to taste
Pinch white pepper
12 won ton wrappers

Cover mushrooms with boiling water; let soften, 10-15 minutes. Drain, squeeze out excess liquid. Chop fine, discarding thick stems. Set aside.

Stir together all ingredients except wrappers in medium bowl. Place 2 teaspoons filling in center of each won ton wrapper. Gather edges, forming basket with filling exposed; gently squeeze center of dumpling to expose filling at top. Tap on work surface to flatten bottom.

Line steamer tray with parchment or wax paper; place dumplings on top a few inches apart. Heat water in steamer to boil; place tray over water, cover. Cook 10 minutes.

Makes 12 dumplings
Source: Dim Sum by Vicki Liley