SHUI MAI
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger -- minced
1 scallion -- chopped
1 onion -- coarsely chopped
1/2 small cabbage -- coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves

Place a wok over medium-high heat. When it begins to
smoke, add the oil, then the garlic, ginger, and scallion.
Stir-fry 15 seconds. Add the onion and cabbage and
stir-fry 2 minutes. Add the soy sauce, sesame oil, rice
wine, and dissolved cornstarch. Stir constantly until teh
sauce thickens, about 30 seconds. Remove the wok from the
heat and set aside to cool.

Place a dumpling wrapper on the work surface. With your
fingers, completely moisten the surface of the wrapper
with water. Place 1 tablespoon fo filling in the center.
Pull up the sides of the wrapper around the filling,
tucking the wrapper in tiny pleats around the filling.
Lightly tap the dumpling on the work surface to flatten
the bottom.

Gently squeeze the center of the dumpling to make a slight
indentation and force the filling to bulge a bit at the
top. Finally, place a green pea in the center indentation
of each dumpling for a garnish. Cover the dumplings as
they are finished and fill the remaining wrappers.

Bring water to boil under a steamer. Place the lettuce
leaves on a heat-proof place and arrange the dumplings on
the lettuce. Cover and steam for 10 minutes. Serve
immediately with Spicy Soy Dipping Sauce.