INGREDIENTS

INSTRUCTIONS

In large skillet or a wok heat the vegetable oil until hot. Add the
shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry
while combining the ingredients. Add the pepper flakes, sesame oi l,
soy sauce, vinegar and sugar, adjust the seasoning and pour out onto  a
cookie sheet to cool. When the mixture is cool begin making the
dumplings by laying out one wonton, brush the edge with water , put 1
teaspoon of the filling into the middle and fold the edge over on the
diagonal to from a packet. Trim the edges to eliminate the square
corners. Dust the finished dumplings with a light coati ng of
cornstarch to prevent sticking before cooking. Refrigerate until  ready
to cook.  To cook the finished dumplings, bring water to a boil in a
large  skillet in which a steamer basket may be nestled. When the water
is  boiling, insert the basket with the dumplings and steam for 6 minu
tes or until fully cooked. The dough will change color and texture
when cooked. Serve with sweet mustard dip.  Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 41
Total Fat: 5g
Cholesterol: 23.8mg
Sodium: 348mg
Potassium: 132.5mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 3.6g
Protein: 3.6g