In a small bowl, soak black forest mushrooms and dried lily flower in hot water and place something on top to keep submerged for 20 minutes or until soft, drain. Rinse and squeeze out excess water. I keep the mushroom water for soup stock. Remove the stems and discard. Chop mushroom caps into thin diagonal strips and the lily flowers in half.
In large bowl, mix cabbage, carrot, mushrooms, lily flowers, pork, egg, sliced bamboo shoots, green onions, ginger, wine, soy sauce, water, cornstarch, salt, white pepper and sesame oil.
In medium bowl, mix flour and 1 cup of boiling water until it forms a soft dough. Carefully as this is still warm, knead dough on lightly floured surface about 5 minutes or until smooth. Divide the dough in half then shape each half into a 12-inch-long roll. I then cut each roll into 24 slices, each about 1/2 inch thick. Let rest about 10 minutes covered.
Roll 1 slice of dough into a 3-inch circle on lightly floured surface. Place 1 tablespoon of the pork mixture in the center of dough circle. Fold the circle in half and press edges together with a fork or pinch with fingers to make pleats. Place the dumpling, pleated edge up, on wax paper lined cookie sheet so they don't stick. Gently press dumpling to flatten the bottom. Repeat with remaining slices of dough.
Heat a wok until very hot. Add about 2 tablespoons of the vegetable oil; tilting wok to coat sides. Place about 12 dumplings in single layer in wok and fry about 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water, cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. Continue to add more vegetable oil as necessary. Serve with sauce and chopped cilantro as garnish.