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.