Ingredients:
2 hairy melons, about 8" long and 2" in diameter
1/2 pound ground pork
6 shitake mushrooms, fresh or dried
6 water chestnuts
2 dried scallops/conpoys
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons light soy sauce

Preparation:
1. Soak dry shitake mushrooms at least 4 hours to re-hydrate. Rinse well and dice.
2. Soak dried scallops about 15 minutes. Then shred into small strips, set aside.
3. Wash, peel and finely chop water chestnuts.
4. Mix corn starch, sugar, sesame oil and soy sauce into ground pork. Mix in mushroom and water chestnuts, set aside.
5. Wash and peel the hairy melon. Cut into 16 pieces, about 1" tall when standing on end.
6. Using a melon baller, dig out the center of each piece of melon about three-quarters of the way down, creating a 'crater' in the melon.
7. Spoon enough of the pork mixture to fill in each piece of melon.
8. Top each piece with a few shreds of dried scallop.

Cooking instructions:
1. Place the melon on a steaming plate with high sides (a 9" Pyrex pie plate works well). If it doesn't fit on one plate, then use two plates and cook in separate pots, or create two layers with an additional steamer rack in a wok.
2. Pour chicken broth on the bottom of the plates to soak the melon.
3. Steam for 30 minutes.
4. Place melon on a serving plate and spoon chicken broth over each piece prior to serving.

Makes 6-8 servings.