Ingredients

• 3 green onions (chopped with top)
• 1 egg white
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 dessertspoon sesame oil
• 1 dessertspoon white pepper
• Siu mai skins (or wonton wrappers)
• Soy sauce for dipping

Directions

• Directions
• Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain and squeeze out excess moisture. Remove and discard stems. Chop caps finely.
• In a medium bowl mix all ingredients except the siu mai skin and soy sauce. Hold siu mai skin in one hand.
• Add a heaping teaspoon of the pork mixture to the middle of the wrapper and bring the edges of the skin up the side of the filling. You should leave the top open.
• Repeat with remaining skins. Place dumplings on a rack (one layer), cover and steam over boiling water for about twenty minutes.
• Add more water during steaming time if necessary. Remove and serve.
• Soy sauce with a hint of sesame oil added makes a wonderful serving sauce.