| 1 | Can be prepared entirely in advance and reheated a few minutes before serving. |
| 2 | The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. |
| 3 | Roll out the wrappers as thin as possible; otherwise they come out rubbery. |
| 4 | Cover mushrooms in warm water for 20 minutes or until soft and pliable. |
| 5 | Remove and squeeze out excess water from the mushrooms. |
| 6 | Cut off the stems at the base and discard them. |
| 7 | Finely mince the caps. |
| 8 | Toss the shrimp with salt and let them stand 10 minutes. |
| 9 | Rinse well with cold water, pat dry thoroughly. |
| 10 | Coarsely mince. |
| 11 | Preheat a wok or skillet. |
| 12 | When hot, add the peanut oil. |
| 13 | Over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. |
| 14 | Season with the sugar, white pepper, wine and soy sauce. |
| 15 | Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. |
| 16 | Stir fry for 1 minute longer. |
| 17 | Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. |
| 18 | Allow the filling to cool, then refrigerate it until needed. |
| 19 | Makes almost 2 cups of filling. |
| 20 | Prepare the wheat starch wrapper dough. |
| 21 | Pinch off 1-inch balls of dough. |
| 22 | Lightly oil the ball and flatten it into a thin 3 ?inch circle. |
| 23 | An oiled chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. |
| 24 | Put 1 large teaspoon of filling in the center of the circle. |
| 25 | Fold it in half and pinch the edges to seal the filling inside. |
| 26 | Repeat with remaining dough and filling. |
| 27 | Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). |
| 28 | Steam over boiling water for 3 minutes. |
| 29 | Serve hot, dipped in light soy sauce and chinese mustard. |
| 30 | Serve with chinese mustard, for dipping. |
| 31 | Makes 2 ?dozen dumplings |
