Chinese Open Dumplings

Courtesy of Flavor and Fortune Magazine, the Chinese food magazine

1 sprig cilantro, minced
½ cup hand-minced or ground pork
2 Chinese black mushrooms, soaked, stems discarded, and minced
1 tablespoon rendered chicken fat
¼ teaspoon coarse salt
2 tablespoons cornstarch
1 teaspoon sugar
½ teaspoon sesame oil
½ teaspoon chicken bouillon granules
12 round wheat flour dough with egg wrappers
1 large sheet of lettuce
1 teaspoon shrimp or crab meat roe (optional)

1. Mix cilantro, pork, mushrooms, chicken fat, salt, cornstarch, sugar, sesame oil, and chicken bouillon granules with three tablespoons cold water, stirring until sticky.

2. Put one tablespoon of the meat mixture in the center of one sheet of dough and make a round dumpling, pleating the dough, leaving the top side open, and putting a very small amount of roe on the top.

3. Place the lettuce leaf on a steamer basket, and put the dumplings on it. Be sure they do not touch each other.

4. Steam over rapidly boiling water for ten minutes, remove to a pre-heated platter, and serve.