1/3 oz (10 g) dried shiitake mushrooms

4 boneless pork chops

2 green onions, finely chopped

2 cloves garlic, finely chopped

1/4 cup (60 ml) water chestnuts, chopped

1 carrot, peeled and grated

1 tablespoon (15 ml) oyster sauce

1/4 cup (60 ml) hoisin sauce

1 box 1 lb (454 g) wonton pastry squares, thawed

2 cups (500 ml) chicken broth

Peanut oil

1 tablespoon (15 ml) untoasted sesame oil

6 tablespoons (90 ml) crunchy peanut butter

Hot pepper sauce, to taste

Salt and pepper

Place the mushrooms in a bowl and cover with warm water. Let stand for about 15 minutes. Drain. Remove the stems and chop the mushroom caps. Discard the stems and keep the chopped mushrooms aside.

Trim the pork chops of any fat, then chop it into very small pieces.

In a bowl, combine the meat, onions, garlic, water chestnuts, carrots, oyster sauce, hoisin sauce, and mushrooms.

Place 10 ml (2 teaspoons) of filling in the centre of each pastry square. Moisten the edges with water, then close to form a rectangle. Press the edges to seal. Fill the remaining pastry squares.

In a saucepan, bring the broth to a boil. Poach the dumplings, 6 at a time, for about 2 minutes. Drain and set aside. Drizzle with peanut oil.

Once all the dumplings have been poached, whisk the sesame oil and peanut butter in the steaming broth. Add the hot pepper sauce, to taste. Adjust the seasoning. Set aside.

In non-stick skillet, heat a little peanut oil. Brown the dumplings, a few at a time. Serve as an appetizer and serve with the satay sauce.

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