Steamed Pork Dumplings - Dim Sum

1 pkg. goyza skins or won ton skins made round

Filling

1 lb. ground pork
5 dried black mushrooms soaked in warm water 20 mins., stems removed
minced(or 3/4 lb.fresh mushrooms)
4 c. water
1 lb. chinese celery cabbage
1 tsp. ginger, minced
2 T. scallions, minced
2 T. soy sauce
1 1/2 tsp. salt
2 T. sesame oil

Method
Blanch cabbage in 4 c. boiling water for 30 secs. Drain, and quickly
plunge into cold water to stop cooking. Drain, and pat dry with paper
towel. Chop into fine pieces.

In a lg. bowl, add pork and all other filling ingredients. Mix well.

Lace 1-2 tsp. of the mixture in the center of the skin.

Fold in half to make a half circle.

.Pleat edges, and pinch together to seal.

Arrange as many dumplings on a damp cloth, in the steamer without
touching each other.

Cover the steamer. Pour in 4 c. boiling water to the wok.

Place the steamer into the wok, and steam over high heat, for 10-12
mins.,adding more water as needed.

Serve hot with your favorite dipping sauce.

Makes 36-40 appetizers