These dumplings will be a huge hit at any cocktail party. To make in advance, freeze the dumplings prior to cooking and then boil for an extra minute from frozen. This recipe also doubles very well. Dumpling wrappers and roasted sesame seed are available in Asian markets. Courtesy of Kristen Eppich.
Soak dried mushrooms in hot water until tender, about 20 min. Drain and squeeze out extra moisture. Chop finely.
Combine pork, chopped mushrooms, chives, soy sauce, cornstarch, sesame oil and salt in a large bowl.
Lay six dumpling skins on a counter. Place a heaping teaspoon of meat mixture in the centre of each wrapper. Wet the edges of each wrapper with water, then gather the edges together over the meat, pinching in the centre to seal. Repeat with remaining meat and wrappers.
Bring a medium pot of salted water to a boil. Add half the dumplings and simmer for 3 to 4 min, or until dumplings float to the top and are cooked through. Remove to a platter with a slotted spoon. Repeat with remaining dumplings.
Heat oil in a non-stick fry pan over medium-high. Add dumplings in batches and cook until bottoms are golden brown and crisp, about 3 min. Remove from heat.
Stir peanut butter with hoisin, hot water and cilantro in a medium bowl until smooth.
Arrange warm dumplings on a platter. Sprinkle with sesame seeds and serve with peanut sauce for dipping.