Serves 10

Serve this appetizer on a bed of lettuce leaves garnished with cilantro, with a dipping sauce.

10 chicken wings

2 Chinese dried mushrooms

½ 8-ounce can bamboo shoots, drained

½ cup ground pork

½ tablespoon soy sauce

½ tablespoon Chinese rice wine or dry sherry

¼ teaspoon sesame oil

½ teaspoon sugar

Salt and pepper to taste

• Wash the chicken wings and pat dry. Cut through the middle section and discard the drummette. Take a paring knife and, starting with the end of the midsection that was attached to the drummette, carefully scrape the meat away from the 2 bones in the middle section, taking care not to cut the skin. When the meat is scraped away, pull and remove the 2 bones in the midsection. This will give you a pouch to stuff.

• Soak the dried mushrooms in hot water for at least 20 minutes to soften. Give the mushrooms a gentle squeeze to remove any excess water. Cut into thin slices. Julienne the bamboo shoots.

• Place the pork in a medium bowl. Use your hands to mix the soy sauce, rice wine, sesame oil, sugar, and salt and pepper in with the pork.

• Take a small ball of pork and place inside the chicken skin. Add 2 slices of bamboo and 2 slices of sliced mushrooms. Continue with the remainder of the chicken wings.

• Steam the chicken wings on a heatproof plate on a bamboo steamer in the wok for about 20 minutes, or until the pork is cooked through.