Fun Gwau

Directions

Roll out the wrappers as thin as possible; otherwise they come out rubbery.

Cover mushrooms in warm water for 20 minutes or until soft and pliable.

Remove and squeeze out excess water from the mushrooms.

Cut off the stems at the base and discard them.

Finely mince the caps.

Toss the shrimp with salt and let them stand 10 minutes.

Rinse well with cold water, pat dry thoroughly.

Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut oil. 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.

Season with the sugar, white pepper, wine and soy sauce.

Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok.

Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander.

Allow the filling to cool, then refrigerate it until needed.

Makes almost 2 cups of filling.