Chinese Dumplings
CATEGORY: Appetizer- Hot
We generally double the recipe - these go fast!
PREP TIME: 40 minutes
  1/2  cup  low-sodium soy sauce
  2  tablespoons  rice vinegar
  2  tablespoons  lemon juice
  1  teaspoon  sesame oil
  2  garlic cloves, minced
  2  tablespoons  green onion, minced
  Pinch of red pepper flakes
  10  ounce  ground chicken
  3 1/2  cups  shredded Napa (Chinese) cabbage
  1 1/4  cups  thinly sliced leek (about 1 large)
  3/4  cup  minced green onion
  1  cup  thinly sliced shiitake mushroom caps (about 3 ounces)
  1  tablespoon  minced peeled fresh ginger
  1  tablespoon  low-sodium soy sauce
  1  tablespoon  sherry
  1  teaspoon  sesame oil
  1/4  teaspoon  salt
  1/4  teaspoon  black pepper
  40  won ton wrappers
        Cabbage leaves
To prepare dipping sauce, combine first 7 ingredients. Cover and refrigerate.
To prepare dumplings, combine ground chicken and next 10 ingredients in a large bowl.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons of chicken mixture into the center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together to form a triangle and press to seal edges.  Cover loosely with a damp towel to keep them from drying.
Arrange half the dumplings in a single layer (press each dumpling into a crescent shape) in a bamboo steamer lined with cabbage leaves.  Cover and steam for 10 minutes. Remove from steamer and repeat with the other half of the dumplings.  Serve with dipping sauce.