Seared Dumplings with Satay Sauce

Instructions

1. Place the mushrooms in a bowl and cover with warm water. Let rehydrate for 15 minutes. Drain. Remove and compost the stems. Chop the mushroom caps and set aside in a bowl.
2. On a work surface, trim the pork chops of any fat, if needed. Chop the pork into very small pieces. Add to the bowl of mushrooms. Add the green onions, garlic, carrot, water chestnuts, hoisin sauce and oyster sauce. Mix well to combine.
3. On a work surface, lay out 6 wonton wrappers at a time. Using a spoon, place 2 tsp (10 ml) of the meat mixture in the centre of each wrapper. Moisten the border of the wrapper with water and fold the dumpling into a rectangle. Press the edges to seal. Place on a baking sheet and repeat with the remaining dumpling wrappers and filling.
4. 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.
5. 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
6. In non-stick skillet over medium heat, brown a few dumplings at a time in a small amount of peanut oil. Set aside on a serving dish as you brown the remaining dumplings. Serve as an appetizer with the satay sauce.