8 Chinese dried mushrooms
cup peeled and minced fresh water chestnuts - (375ml)
1 cup ground pork butt - (250ml)
2 tablespoons finely chopped cilantro - (30ml)
1 cup minced scallions - (250ml)
1 tablespoon Soy Sauce - (15ml)
1 tablespoon oyster sauce - (15ml)
1 tablespoon peanut butter - (15ml)
1 teaspoon sesame oil - (5ml)
2 teaspoons sugar - (10ml)
teaspoon salt - (1.25ml)
teaspoon ground white pepper - (1.25ml)
cup cornstarch - (125ml)
2 beaten large egg whites
1 cup fresh round won ton skins (250ml)
2 tablespoons Peanut oil - (30ml)
2 tablespoons Chicken stock - (30ml)
teaspoon freshly grated Ginger - (1.25ml)
1 clove of minced garlic
1 teaspoon soy sauce - (5ml)
1 teaspoon sugar - (5ml)
You will need a damp towel and a bamboo steamer
Combine the ground pork, mushrooms, minced water chestnuts, cilantro, and scallions in to a large bowl. Add rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mixture set in fridge for at least 4 hours.
After 4 hours, remove your dumpling mixture. Add beaten egg whites and mix in with hands again.
Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of teaspoons of the mix in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin - pressing down the filling. Repeat until you have used all of your dumpling mix.
Serve and enjoy!
Dipping Sauce:For a simple dipping sauce combine peanut oil, chicken stock, ginger, garlic, soy sauce and sugar.