'Open-Face' Shitake and Chicken steamed Dumplings

30 Wonton dumplings preferable round, if square cut into rounds.

4 skinless, boneless chicken thighs roughly chopped

1lb  sliced shitakes

3 Tb. soy sauce

2Tb. grated ginger

4 Tb. sliced scallion

Lemongrass if available

Eggwash

Dipping Sauce;

Chinese black vinegar

Soy sauce and rice vinegar

Saute Shitakes with canola oil until soft, add soy sauce and reduce until dry. In a food processor, place chicken, mushrooms, ginger, and scallion, and pulse until a coarse mixture is formed.

Lay out wontons, and working in small batches brush with egg wash. Lay a small amount of chicken mixture in center, and using your thumb and forefinger (as if you are making the 'okay' symbol) shape the wontons sealing the edges well. Place on a lightly floured sheet pan.

These can be frozen at this point.

Line a bamboo steamer basket with Napa cabbage, and steam dumpling for 5 mintues, longer if frozen.