Snap/pull the stems out of the mushroom heads and set aside.
Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
[A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.]
I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]
Now chop, very finely the stems and top pieces. Set aside.

Have all your other ingredients prepped and in place (mise en place)...
Brown the pork with a tsp Tony Chachere's Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chachere's Cajun Spice.
Saute this mix for 2-3 minutes and then add the other spices (sage, parsley, green onions), saute for another 2 minutes, then add a splash of liquor.
Mix well and toss in with the ground cooked pork.

Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

Pre-heat the oven to 350 degrees.

Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
Place in center of the oven and heat for 20 minutes. If the tops aren't a tad crispy you can place under your broiler for a minute or two.

Yum! Best enjoyed within ten minutes of exiting the oven!

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

Remove the shrimp shells, de-vein and mince.

In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt and white pepper. Mix well.

Fry the mix over med./ high heat for a few minutes until cooked through.

In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder. Make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes.

Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into ten 1-inch pieces. Roll each portion into a ball and cover with a damp towel.

With your finger tips flatten one portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.

Fry dumplings in 2 inches of oil heated to 350 degrees about 3 minutes until they float to the top and turn golden brown. Remove with the strainer or slotted spoon and drain on paper towels. Serve hot.

For the galangal and ginger, lightly peel (but you don't have to), cut into thin discs, add to food processor, add just enough water to make a paste, set aside.
For the lemon grass, remove the first layer of dry shoot and discard, on a bias cut off a small nub of the root, discard and continue with thin slices on the bias until you reach 4 inches to the top of the stringier part of the lemon grass. Add to the food processor and add enough water to make a paste, set aside. Mince the lime leaves and then the Thai chiles. Combine the lemon grass, ginger, galangal, lime leaves and Thai chiles together, (you can use a mortar and pestal for making ingredients into paste, or or at the least make sure they are at "finely" chopped.

If you're grinding your own pork, cut the pork into large 1½ inch chunks, so they fit into your grinder shoot. In a large stainless steel bowl, put in the chunks of pork and put in your freezer depending on the amount for 30 minutes to an hour (you want the meat to be around 30-35 degrees, keeping the meat at this temperature assures that the fat does not smear which makes for a less tasty sausage experience). You also want a second larger stainless steel bowl to catch the ground meat and also the metal grinder attachments should also be put into the freezer for 30 minutes prior to grinding the sausage. Once at the correct temperature, place your large mixing bowl under the mixer/grinder attachment, with the meat in another large very cold bowl, grind the pork using the medium die.

Mix the ground pork with the red curry paste, turmeric, soy sauce, Thai chiles and sugar.
Now mix in the finely chopped galangal, ginger, lime zest/kaffir lime leaves and lemon grass.

If your using the casing fill your sausages, otherwise you can pat out patties and then frying them like any sausage!

Eat with Thai Sweet Chili Dipping Sauce and/or nuoc cham (a Vietnamese dipping sauce).