Makes 28 pieces

- 8 dried shiitake mushrooms

- 8 ounces fresh sea scallops, minced

- 6 ounces ground pork

- ¼ cup finely minced carrot

- 1 tablespoon minced Chinese chives or regular chives

- 1 teaspoon cornstarch

- 2 teaspoons sesame oil

- 2 teaspoons soy sauce

- ¾ teaspoon salt

- ½ teaspoon sugar

- ½ teaspoon ground white pepper

- 28 won ton wrappers

- Napa cabbage leaves or cheesecloth

- Additional soy sauce and sesame oil for serving

1. Soak mushrooms in warm water to cover about 30 minutes or until softened. Drain and squeeze excess moisture from mushrooms. Cut off and discard stems; mince caps.

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'll 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 wok. 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 soy sauce and sesame oil.

Data per piece

Calories 54

Protein 3.29g

Fat 1.80g

Carbohydrates 5.96g

Sodium 150mg

Saturated fat 0.56g

Monounsaturated fat 0.72g

Polyunsaturated fat 0.32g

Cholesterol 7.76mg

From "The Breath of the Wok" by Grace Young