POT STICKERS

4 medium dried black mushrooms
1 pound lean ground pork
1/2 cup finely chopped canned bamboo shoots
1/4 cup finely chopped green onions (with tops)
1 tablespoon dry white wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sesame oil
Dash of white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water
2 tablespoons soy sauce
1 teaspoon sesame oil

Soak mushrooms in hot water 20 minutes or until soft, drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps finely. Mix mushrooms, pork, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon sesame oil and the white pepper.

Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2-inch slices. Roll 1 slice of dough into a 3-inch circle. Place 1 tablespoon pork mixture on center of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. Repeat with remaining slices of dough.

Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon sesame oil; serve with dumplings.