Fun Gwau

Directions

1. 1
   Roll out the wrappers as thin as possible; otherwise they come out rubbery.
2. 2
   Cover mushrooms in warm water for 20 minutes or until soft and pliable.
3. 3
   Remove and squeeze out excess water from the mushrooms.
4. 4
   Cut off the stems at the base and discard them.
5. 5
   Finely mince the caps.
6. 6
   Toss the shrimp with salt and let them stand 10 minutes.
7. 7
   Rinse well with cold water, pat dry thoroughly.
8. 8
   Coarsely mince.
9. 9
   Preheat a wok or skillet.
10. 10
    when hot, add the peanut oil.
11. 11
    over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white.
12. 12
    Season with the sugar, white pepper, wine and soy sauce.
13. 13
    Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok.
14. 14
    Stir fry for 1 minute longer.
15. 15
    Remove the mixture to a shallow plate and mix in the remaining green onion and coriander.
16. 16
    Allow the filling to cool, then refrigerate it until needed.
17. 17
    Makes almost 2 cups of filling.