| RECIPES |
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| INGREDIENTS: 2 tablespoons sesame oil 1 cup minced mustard cabbage 1 cup fresh shiitake mushrooms, minced 2 tablespoons finely diced water chestnuts 1 teaspoon minced cilantro 1 teaspoon minced ginger 1 scallion, minced 1 teaspoon fish sauce 1/2 pound raw scallops, chopped in 1/4" pieces 1/2 pound raw shrimp, chopped 2 tablespoons cornstarch 6 tablespoons water wonton wrappers PREPARATION: Heat sesame oil in a large skillet over medium-high heat. Add cabbage, mushrooms, water chestnuts, cilantro, ginger, and scallion. Saute mixture 1 minute. Season with fish sauce. Let cool, then combine with scallops and shrimp. Mix cornstarch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the center of each. Brush edges with cornstarch mixture. Gather edges together and twist to close. Place on a plate and refrigerate 1 hour. Bring a large pot of water to a rolling boil. Add wontons and cook about 5 minutes, until they float to the surface and the filling is thoroughly cooked. |
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| SHRIMP AND SCALLOP DUMPLINGS |