These dumplings can be eaten as is or served in soup. They also can be fried like Polynesian Crab Puffs (page 206) and served with Garlic Dipping Sauce (below).

• Combine everything except the wrappers and chicken broth in a food processor and mix well.

• Lay a wonton wrapper on a work surface and place a teaspoon of the pork mixture in the middle. Brush two consecutive sides with water and fold the wrapper over. Press together, squeezing the air out while pinching the sides together, forming a triangle.

• Bring the two side corners together, pinch them together with a dab of water, and set the wonton upright. Repeat with the remaining wrappers and filling.

• Line the bottom of a bamboo steamer with cabbage leaves and place the wontons on top of the leaves. Place the lid on the bamboo steamer.

• Heat water to boiling in a wok to a level just below where the bamboo steamer will be. Add the bamboo steamer and steam the wontons for 15 to 20 minutes.

• Heat the chicken broth and divide it between eight teacups. Serve wontons in the broth, one per teacup.

Garlic Dipping Sauce . . . . . . . . . . . . . . . . . . . . .

1½ tablespoons soy sauce, 1 tablespoon white vinegar, ¼ teaspoon sesame oil, 1 teaspoon minced garlic: Mix these all together and use as a dipping sauce for wontons.