Pork dumplings

for 6 people

Dipping sauce

250 g	Pork mince, free range (Main)
1 piece	Ginger, 5cm, chopped finely
⅓ cup	Spring onions, finely chopped
¼ cup	Chicken stock
4 ½ tsp	Sesame oil
¼ tsp	White pepper
½ cup	Shiitake mushrooms, dried, soaked and finely chopped (Main)
1 packet	Dumpling wrappers
2 Tbsp	Peanut oil, to cook

For the dumplings, thoroughly mix together all the ingredients in a large bowl.
Wet the edge of the dumpling wrapper and hold it in one hand. Place 1 tsp of the mix into the middle and fold it so it forms a semi-circle, pinch together the sides of the wrapper so that the mixture is completely sealed in the middle. Pinch along the seal to make small pleats.
In a large frying pan that has a lid, place the peanut oil and place over a medium heat. Put the dumplings into the pan, making sure they aren't touching. Pour boiling water over the dumplings to about half the height of the dumplings. Cover the pan with a lid and cook for 5-8 minutes or until the wrappers become slightly transparent. The water should have evaporated and the base of the dumplings become crisp.
Remove from the pan and serve with the dipping sauce.