Mix ground pork, bamboo shoots, onions, mushrooms, egg white, cornstarch, salt, 2 tsp. soy sauce, the sesame oil and white pepper. Cut corners from wonton skins to make circles. place 1 tablespoon. mixture in center of circle. Bring edges up around filling, leaving top open. Repeat with remaining circles. Cover dumplings with dampened towel; wrap with plastic wrap. Refrigerate no longer than 24 hours. Place rack in water in Dutch oven or skillet. Place about half of the dumplings in single layer on rack. Cover tightly and heat to boiling; reduce heat. Steam until pork mixture is done, about 25 minutes (add boiling water if necessary). Repeat with remaining dumplings. Serve with soy sauce if desired. Yield approximately 40 dumplings.