FILLING:

1/2 lb. ground pork
1/2 lb. ground pork sausage
4 med. sized dried mushrooms or 1/2 c. minced fresh mushrooms
1/2 c. minced water chestnuts
1/4 c. fresh Chinese parsley (coriander)
1 tsp. minced fresh ginger
1/3 c. green onion, finely chopped
1 tbsp. sherry
3 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. teriyaki sauce
1/2 tsp. salt
1 tsp. sugar
1 egg white
1 1/2 tbsp. cornstarch

DIPPING SAUCE:

3 tbsp. soy sauce
2 tsp. sesame oil
2 tsp. wine vinegar
4 dozen siu mai wrappers
Salad oil

To make filling: Cover dried mushrooms with hot water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and finely chop. Mix mushrooms with rest of filling ingredients.

Wrapping: Place 1 teaspoon pork mixture on center of siu mai wrapper. Gather dough up and around filling and give a light squeeze in the middle. Top surface of filling should be exposed. Tap bottom of a flat surface so the dumpling will stand upright. Brush dumpling with salad oil.

Steaming: Place dumplings without crowding directly on the greased woven bottom of a bamboo steamer. Set the steamer in the wok. Fill wok with boiling water, leaving 1 1/2 inches between water level and bottom of steamer. Cover and steam for 20 minutes.

Serve dumplings hot with dipping sauce (you may add 2 teaspoons sugar to sauce).

Cooked ahead: Cover and chill for up to 1 day or freeze for up to 1 month. To freeze cooked dumplings, place slightly apart on a baking sheet and freeze until firm, then transfer to plastic bags and return to freezer. Reheat by steaming for 12-15 minutes.

Comments: Insert toothpicks for easy serving. If you use an aluminum steamer, do the same as you use a bamboo steamer. But if you do not have either steamer. Arrange dumplings in a round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with boiling water to a level at least 1 inch below rack. Steam for the same amount of time.