3 Black Mushrooms, dried

1/3 c Bamboo Shoots, canned

1/2 lb Pork Loin with Fatback

1 ts Sesame Oil

1 ts Rice Wine or Dry Sherry

1 tb Cornstarch

1 Egg White

1 ts Salt

1/2 ts Granulated Sugar

1/4 ts White Pepper, freshly

Ground 30 Won Ton Skins, defrosted

* The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters.