8    Dried "jyo" black mushrooms

      8    Large button mushrooms

      2 c  Stock

      1    Piece star anise

    1/2 ts Sichuan peppercorns

-----------------------------------SAUCES-----------------------------------
    1/2 c  Plum sauce

      1 tb Warm water

      2 tb Dry mustard

      3 tb Water

    1/2 ts White vinegar

      1 ts Thin soy sauce

----------------------------------FILLING----------------------------------
      1 lb Fatty pork shoulder

    1/2 ts Cornstarch

      1 ts Water

      1 ts Oyster sauce

      1 ts Dark soy sauce

    1/4 ts Black pepper

      2    Green onions, minced

    1/4 ts Fresh ginger, minced

      1 ts Chinese parsley, minced

  Preparation:  Wash & soak "jyo" mushrooms in warm water for at least 1
  hour. Add star anise and peppercorns to stock. Stew button mustrooms in
  stock for 30 minutes; remove from stock; discard mushroom stems. Strain
  stock for use in another dish. Mix plum sauce with warm water in dip
  saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
  marry for 30 minutes; then add white vinegar & thin soy sauce.
  Filling:  Finely chop pork shoulder.  Mix cornstarch & water; add oyster
  sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
  into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
  stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
  filling on each mushroom. Arrange on serving plate.
  Steaming:  In steamer, bring water to rapid boil first; steam "jyo"
  mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
  to reheat before serving, steam for 5 minutes less, then reheat for 10
  minutes.