Pork-and-Peanut Dumplings

Ingredients

• 1 tablespoon cornstarch 
• 0.5 ounce mushroom caps dried
• 3 tablespoons dry-roasted peanuts unsalted chopped
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 tablespoon gingerroot minced peeled
• 3 tablespoons green onions sliced
• 0.5 pound ground pork lean
• 2 tablespoons soya sauce low-sodium
• 30 servings cabbage leaves green steamed
• 3 inch gyoza skins 
• 0.5 teaspoon sugar 
• 1 cup water boiling

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain, reserving 1/4 cup mushroom liquid, and let cool completely. Discard stems, and finely chop caps; set aside.
3. Cook pork, gingerroot, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.
4. Drain well, and return pork mixture to skillet.
5. Combine reserved mushroom liquid and cornstarch; stir well.
6. Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly.
7. Remove from heat; stir in chopped mushroom caps, cilantro, peanuts, green onions, soy sauce, and sugar.
8. Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal.
9. Place dumplings, seam sides up, on a baking sheet; cover loosely with a towel to keep from drying out.
10. Line a bamboo steamer with steamed green cabbage leaves.
11. Place dumplings 1/2 inch apart in steamer, and cover with steamer lid.
12. Add water to a large skillet to a depth of 1 inch, and bring to a boil.
13. Place steamer in skillet, and steam dumplings 10 minutes.
14. Remove dumplings from steamer.