Instructions: NOTE: The Pork should be ground fine along with the specified amount of the fatback. Cover the mushrooms with boiling water. Soak for 15 minutes.

Drain. Trim off and discard the tough stem ends. Finely mince the mushroom caps. Set aside. Blanch the bamboo shoots in the boiling water for 1 minute. Drain. Pat dry. Mince finely. Set aside. Combine the ground pork, minced mushrooms and minced bamboo shoots in a large bowl. Add the sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper. Mix well.

Form into 1" round balls. Set aside. Trim the corners from the won ton wrappers to form circles. Cover the wrappers with plastic wrap to keep them from drying out. Place a meatball in the center of each wrapper. bring up the sides of the wrapper to form an open-topped basket. Use a butter knife dipped in water to flatten the top of the meatball. Use the same technique to flatten the dumpling bottoms so they will stand up. Place the dumplings on a lightly oiled plate. Place the plate on a trivet or steamer rack set in a wok filled with 2" of boiling water. Cover. Steam until done (5-8 minutes). Serve hot.

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