500 g Lean pork, minced
2 tablespoons Dried black fungus, soaked and finely chopped
2 Small shallots, finely chopped
2 cloves 2 garlic, finely minced
1 Coriander, Green chili, finely minced
25 g leaves and stalks
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Vegetable oil
1 tablespoon Corn flour
2 tablespoons Water
20-24 Wonton wrappers

Garnishing :
2-Jan Cucumber, slice thinly into sticks
5 Shallots, chopped and made into Crispy Fried Shallots

Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.
Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool. Mix together the corn flour and water in a bowl, adding a little more water if needed. With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper. Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.Steam or gently boil the dumplings for 5-6 minutes and then serve.Garnished with the shallots and cucumber stick and with the dipping sauce.