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Open-face Dumplings

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OPEN-FACE DUMPLINGS
 Categories: Chinese, Pork, Appetizers
      Yield: 6 Servings
 
      1 lb Ground pork
     10    Chinese dried black
           -mushrooms, softened in hot
           Water for 20 minutes, stems
           -removed and caps
           Finely chopped
      2 c  Minced garlic chives (Or
           -substitute 2 cups minced
      2 c  Minced garlic chives
           (Or substitute 2 cups minced
           Leeks and 1 tablespoon
           Minced garlic)
      2 tb Minced fresh ginger
      2 tb Soy sauce
      2 ts Rice wine
  1 1/2 ts Sesame oil
    1/4 ts Freshly ground black pepper
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch
 
  TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating
  steamer 1/2 cup minced scallion greens
  
  Lightly chop the ground pork until fluffy.  Place in a mixing bowl
  and add the remaining filling ingredients. Stir vigorously in one
  direction with your hand or a wooden spoon to blend the ingredients
  evenly.
  
  Place a heaping tablespoon of the filling in the middle of a dumpling
  skin and gather the edges of the skin around the filling. Holding the
  dumpling between your index finger and thumb, squeeze it in the
  center to form a "waist".  Push the filling up from the bottom to
  create a flat surface. Smooth the top surface with the bottom of a
  spoon dipped in water.
  
  Line steamer trays with damp cheesecloth or parchment paper that has
  been brushed with sesame oil (if steamer trays are not available,
  lightly brush several aluminum pie plates with sesame oil). Arrange
  the shaped dumplings about 1/4-inch apart in the steamers or on the
  plates.
  
  Fill a wok or a spaghetti pot water level with the bottom edge of the
  steamer tray and heat until boiling. Stack the steamer trays one on
  top of the other, cover and place over the boiling water.
  Alternatively, you may fit the pie plates in the spaghetti pot and
  cover with the lid. Steam the dumplings for about 15 minutes over
  high heat, reversing the stacked trays after 8 minutes.  Remove the
  cooked dumplings and continue steaming the dumplings as necessary.
  Sprinkle the finished dumplings with the minced scallion greens and
  serve with dipping sauces.
 
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