10 each large shiitake mushroom caps, minced and sauteed
2 tsp minced ginger
2/3 bu scallions, chopped fine
1 tbl cilantro, minced
1 pkg sui mai wrappers
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup mushroom soy sauce
1 tbl grated ginger
1 shot worcestershire sauce
4 savoyed cabbage leaves, blanched
Salt and pepper to taste
STEP BY STEP:
Making the dipping sauce, combine all ingredients such as : Balsamic vinegar, soy sauce, grated ginger and Worcestershire sauce then allow to stand for 30 minutes
Making the dumplings, remove the stems from the mushrooms and dice the caps very small
Saute in a drop of olive oil and season with salt and pepper
After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky
Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper
Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other
Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers.
Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked
Serve on a platter with the dipping sauce in a small bowl.
