Instructions: Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"

mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.