|Dried black mushrooms||4|
|Hot water||2 Cup (32 tbs)|
|Loin pork||10 Ounce|
|Pork fat||1 Ounce|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Egg||1 , beaten|
|Wonton skins||30 (Round Or Square)|
|Carrot||1⁄2 , chopped in 1/8-inch pieces|
|Chinese parsley||30 , chopped|
|Boiling water||6 Cup (96 tbs)|
Soak dried mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Drain, remove hard stems and chop mushrooms very fine with a cleaver.
Finely dice pork loin, pork fat and bamboo shoots or water chestnuts.
Combine marinade ingredients in a medium bowl.
Add diced mushrooms, pork loin, pork fat and bamboo shoots or water chestnuts.
Stir about 5 minutes to mix well.
If using square wonton skins, trim corners and edges to make circles.
Divide pork mixture into 3 equal sections.
Divide each section into 10 equal portions.
Place 1 portion in center of each circle.
Pleat skin around filling to make a little pouch, leaving top open.
Dip a teaspoon in water and smooth filling.
Sprinkle carrot and Chinese parsley leaves on filling.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Pour 4 to 6 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam over high heat 6 to 8 minutes.
Repeat with remaining dumplings.