GINGERY STEAMED VEGETABLE DUMPLINGS

1/2 onion, diced
1/2 cup shitake mushrooms, stemmed and chopped
1 cup Napa cabbage, thinly sliced
1 carrot, peeled and julienned
2 Tbsp garlic, crushed
2 Tbsp ginger, julienned
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp salt
1 tsp pepper
1 bunch spinach leaves, washed and coarsely chopped
2/3 cup green onions, thinly sliced
round wonton wrappers
1 egg, lightly beaten
canola oil, for frying

Prepare ginger soy dipping sauce and/or sweet chili dipping sauce.

In a wok or heavy skillet, heat 2 tablespoons of canola oil. When hot, but not smoking, stir fry the onion until translucent. Add the next four ingredients, and saute just until the cabbage has wilted slightly. Remove from the heat and add the seasonings, spinach, and green onions.

Mix all ingredients lightly and transfer the filling to a fine-mesh strainer and place in a larger bowl to drain. Use the back of a spoon, if necessary to push out the juices. Cool until it is easy to handle. (It is important to remove the excess liquid prior to wrapping.)

Place approximately one tablespoon of filling in each wrapper. (This may vary depending on the size of your wrapper. Avoid getting filling on the edges of the wrapper by reducing the amount of filling, if necessary.) Fold over in a moon shape, overlapping the edges slightly with your fingers. Any shape is fine, as long as the seal is tight. If the seal does not seem to close properly, brush the edges of the wrapper lightly with beaten egg, and then fold over. Place the dumplings on a wax-paper or flour-lined baking sheet while preparing the remaining dumplings.

Place the finished dumplings, without crowding, in a bamboo steamer lined with a thin layer of cabbage or lettuce. Steam until the dumplings are puffy and soft, approximately 8 minutes.

Divide into 4-6 individual serving plates, and serve with one or both sauces, as desired.

Makes approximately 24 dumplings.