4 medium dried black mushrooms
1/1/2 teaspoons salt, divided
10 ounces skinless, boneless chicken breast
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 egg white
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 teaspoon finely chopped ginger
2 tablespoons finely chopped carrot
4 tablespoons finely chopped onion
3 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoon chopped green onion with tops
18 shu mei wrappers
Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.
Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.
To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.
Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mei wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mei wrappers.
Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.