Instructions: Can be made with all kinds of fillings. Pork and Shrimp are the most common, and they are worth the fuss.

Squeeze mushrooms dry and chop fine or use fresh chopped. Mix mushrooms with pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3 tbsp. soy with cornstarch and add to pork mixture along with egg white. Stir until well mixed. Divide mixture into 48 equal balls.

Place a pork ball in center of one skin and squeeze in the middle -top surface should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 tsp. grated carrot on top of each Dumpling. Brush salad oil on each. Keep covered until all are shaped. Place dumplings without crowding on a greased rack that will fit inside steamer or wok or deep pan.

Pour boiling water into steamer leaving 1 1/2 inches between water and rack.

Cover and steam for 20 min. Serve hot or cooked ahead, cover and freeze for up to 1 month. To Freeze place slightly apart (or they will stick together) on a baking sheet freeze until firm place in plastic bags.

Serve with soy sauce or spicy sauce.

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