3 c minced fresh shiitake mushrooms
3 Scallions – minced
1 1/2 c minced Chinese cabbage
2 tablespoons minced fresh ginger
1/8 teaspoon dark sesame oil
1/4 teaspoon five-spice powder
1/4 teaspoon crushed hot pepper flakes, or to taste
1 1/2 tablespoons minced cilantro
1 1/2 tablespoons reduced-sodium soy sauce
45 wonton wrappers
small leaves of flowering kale
Combine all of the ingredients except wonton wrappers, kale and sauce.
Stir-fry in a well-seasoned wok or non-stick skillet over high heat until all liquid is absorbed.
Trim wonton skins to form circles. Moisten edges with water.
Place 1 tablespoon of the mushroom mixture on half the circle, fold over and seal the edges.
Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet.
Steam over boiling water for 10 to 12 minutes.
Arrange on a heated serving platter.
Garnish platter with small leaves of flowering kale.