2 cups shiitake slices
8 ounces fresh sea scallops, minced
6 ounces ground pork
1/4 cup finely minced carrot
1 tablespoon minced Chinese chives or regular chives
1 teaspoon cornstarch
2 teaspoons sesame oil
2 teaspoons soy sauce
3/4 teaspoon salt
1/2 teaspoon sugar
28 won ton wrappers
Napa cabbage leaves or cheesecloth
Additional soy sauce and sesame oil for serving
1. Soak mushrooms in hot water to cover about 20 minutes or until softened.
Drain and squeeze excess moisture from mushrooms. Cut off and discard stems,
mince shiitake slices.
2. Combine minced mushrooms with scallops, pork, carrot, chives, cornstarch,
sesame oil, soy sauce, salt, sugar and pepper. Place about a third of the won
ton wrappers at a time on a work surface and cover the rest with plastic wrap or
slightly damp paper towels to keep moist and pliable. Place a small bowl of cold
water nearby. Drop a scant tablespoon of filling on the center of a wonton and
lightly moisten the edge with water.
3. Begin to bring up the edge by making small S-shaped folds one at a time, and
pinching them firmly together. (You will be forming a shape that resembles a
drawstring purse with the filling in the center.) Gather folds at the top and
press together, using a little more water if needed. See step-by-step
instruction at right.
4. Arrange dumplings in a bamboo steamer basket lined with cabbage leaves. Bring
water to a boil in a work. Place basket above the water, cover and steam about
10 minutes. The pork should be cooked through and the won ton wrappers should be
tender, although the tops will still be a bit firm. Test one dumpling to be sure
pork is cooked through. Serve immediately with additional sauce soy, black
vinegar, and sesame oil.