Serves:

Ingredients:

8 Dried "jyo" black mushrooms
--------- FILLING ---------
1 lb Fatty pork shoulder
1/2 ts Cornstarch
1 ts Water
1 ts Oyster sauce
1 ts Dark soy sauce
1/4 ts Black pepper
2 Green onions, minced
1/4 ts Fresh ginger, minced
1 ts Thin soy sauce
1/2 ts White vinegar
8 Large button mushrooms
2 c Stock
1 Piece star anise
1/2 ts Sichuan peppercorns
--------- SAUCES ---------
1/2 c Plum sauce
1 tb Warm water
2 tb Dry mustard
3 tb Water
1 ts Chinese parsley, minced

Method:

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.