Money Bag Dumplings

Ingredients

• 1 lb ground pork
• 12 dried shiitake mushrooms (rehydrated and diced, or 8 oz when rehydrated)
• 2 teaspoons ginger (minced)
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1/2 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup green onion (chopped)
• 2 teaspoons sesame oil
• 1 pack Hong Kong-style dumpling wrappers
• 1 bunch cilantro stems (leaves removed)
• Dumpling sauce

Instructions

1. 1

   Rehydrate the mushrooms. In a medium-sized mixing bowl, soak the mushrooms in hot water for 20 minutes or until plump and tender. Then, squeeze out any excess water, trim off the stems, and finely dice them into small pieces.

2. 2

   Blanch the cilantro stems. Blanch the cilantro stems in boiling water until softened and pliable.

3. 3

   Make the filling. In a large mixing bowl, combine the ground pork, shiitake mushrooms, ginger, Shaoxing wine, light soy sauce, salt, white pepper, green onion, and sesame oil. Mix until well combined.

4. 4

   Assemble the dumplings. Place 1 tablespoon of filling in the center of the wrapper. Lightly wet the edges of the wrapper, then lift them up and pinch them together to form a pouch. Tie a cilantro stem around the dumplings.

5. 5

   Steam. Set up your steamer over boiling water and line it with parchment paper or cabbage leaves. Steam on medium-high heat for 10-11 minutes or until done.

6. 6

   Serve. Serve with a side of dumpling sauce or chili oil and enjoy!