Zha Dou Fu Bao

Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Squeeze the rehydrated dried shiitake mushrooms dry, remove their stems, and finely dice them. Reserve the mushroom soaking liquid.

Finely dice the bamboo shoots and water chestnuts. Mince the fresh ginger and fresh garlic. Finely chop 30g of the scallions for the filling.

In a large mixing bowl, combine the ground pork, diced dried shiitake mushrooms, diced bamboo shoots, diced water chestnuts, minced fresh ginger, minced fresh garlic, chopped scallions, light soy sauce for filling, Shaoxing wine for filling, white pepper for filling, sesame oil for filling, and cornstarch for filling. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture becomes slightly sticky.