8    Dried black mushrooms
1 lb Lean ground pork
1/2 c  Chopped bamboo shoots
1/4 c  Chopped green onions with to
1    Egg white
2 tb Cornstarch
2 ts Salt
2 ts Light soy sauce
1/2 ts Sesame oil
1/4 ts White pepper
1 lb Siu mai skins
1/4 c  Light soy sauce
1/8 ts 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 together mushrooms, pork, bamboo shoots, green onions, egg
white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and
white pepper. Hold siu mai skin in hand. (Cover remaining skins with
plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in
center of skin. Bring edge of skin up side of filling, leaving top open.
Repeat with remaining skins. (Cover filled dumplings with plastic wrap to
keep them from drying out.) Place dumplings in single layer on rack in
steamer. Cover and steam over boiling water 20 minutes. (Add boiling water
if necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy
sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins
can be substituted for siu mai skins. Cut off corners to make a circle.