2 large dried Chinese mushrooms

3 hard-cooked egg yolks

½ carrot, peeled, finely grated

4 large broccoli florets

2 tablespoons cornstarch

24 dumpling wrappers

1 cup Shui Mai filling

8 to 10 lettuce leaves

 

Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1 quart of water to a boil Add the grated carrot and cook 1 minute. Drain and set aside. Bring another quart of water to a boil. Add the broccoli and cook 1½ minutes. Drain, finely chop, and set aside. Dissolve the cornstarch in 1 teaspoon of cold water; set aside. To assemble the dumplings, place 1 wrapper on a clean work surface. With your fingers, completely moisten the top surface of the wrapper with water. Place 1 tablespoon of shui mai filling in the center. Fold the wrapper in half to form a crescent but do not seal, Take the two ends of the crescent and push them into the center. With a thin brush or a toothpick, dab a bit of cornstarch paste at the point where the ends meet. Pinch to seal The dumpling should have 4 open pockets and resemble a 4-leaf clover. Insert a small amount of each filling in each pocket: chopped mushrooms in the first, mashed egg yolk in the second, carrot in the third, and finally broccoli. Transfer the finished shui mai to a plate and cover while continuing to prepare the remainder. Bring water to boil under a steamer. Place lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve hot, with Spicy Soy Dipping Sauce.