Pork-And-Peanut Dumplings

• 1 cup boiling water
• 1/2 ounce dried shiitake mushrooms
• 1/2 pound lean ground pork
• 1 tablespoon minced peeled gingerroot
• 1 garlic clove, minced
• 1 tablespoon cornstarch
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped unsalted dry-roasted peanuts
• 3 tablespoons sliced green onions
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 30 (3-inch) gyoza skins
• Steamed green cabbage leaves

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain, reserving 1/4 cup mushroom liquid, and let cool completely. Discard stems, and finely chop caps; set aside.
2. Cook pork, gingerroot, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return pork mixture to skillet.
3. Combine reserved mushroom liquid and cornstarch; stir well. Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly. Remove from heat; stir in chopped mushroom caps, cilantro, peanuts, green onions, soy sauce, and sugar.
4. Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet; cover loosely with a towel to keep from drying out.
5. Line a bamboo steamer with steamed green cabbage leaves. Place dumplings 1/2 inch apart in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch, and bring to a boil. Place steamer in skillet, and steam dumplings 10 minutes. Remove dumplings from steamer.

boiling water, shiitake mushrooms, lean ground pork, gingerroot, garlic, cornstarch, fresh cilantro, peanuts, green onions, soy sauce, sugar, steamed green cabbage

Taken from www.myrecipes.com/recipe/pork-and-peanut-dumplings (may not work)