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1
Heat a large skillet over medium heat and coat with a 2-count of sesame oil.
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2
Add the garlic and ginger to the pan and stir for 1 minute, until fragrant.
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3
Add the leek, bok choy, mushrooms, carrot, and cilantro.
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4
Season with salt and pepper.
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5
Stir and cook for 5 minutes, until the vegetables soften.
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6
Remove from the heat and let the vegetables cool to room temperature.
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7
Scrape the vegetable mixture into a food processor; add the egg whites and cornstarch.
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8
Pulse the filling until it holds together.
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9
Lay a wonton wrapper on the counter.
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10
Brush the surface with the beaten egg white.
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11
Drop 1 tablespoon of the mixture onto the center of the wrapper.
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12
Fold it in half to make a semicircle and crimp the edges to seal.
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13
With the seam side up, tap the bottom lightly on the counter to flatten the base.
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14
Repeat with the remaining wrappers and filling.
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15
Lightly oil the bottom of a 10-inch bamboo steamer and line it with whole cabbage leaves.
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16
Stand the dumplings in the steamer in a single layer and dont let them touch.
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17
You should be able to get 12 dumplings in the steamer at a time.
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18
Bring 1 to 2 inches of water to a boil in a wok.
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19
Set the bamboo steamer inside the wok; then cover it with the bamboo lid.
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20
Steam for 10 to 12 minutes, until the dumplings feel firm.
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21
Serve with one of the dipping sauces on page 128.
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22
These also work great as hors doeuvres for a cocktail party.
