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1
In a food processor, combine the shiitakes, seitan, button mushrooms, cornstarch, mirin, sugar, tamari, sesame oil, and salt.
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2
Buzz to a paste, pausing from time to time to scrape down the sides.
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3
Scrape the mixture into a bowl and stir in the scallions, snow peas, and jicama.
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4
Let stand to blend flavors, about 30 minutes.
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5
Set the wrappers on your work counter, covering with a slightly damp clean kitchen towel.
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6
Have the filling handy, and a few plates that have been sprayed with cooking spray on which to place the finished dumplings.
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7
Place 2 teaspoons to 1 tablespoon of the filling mixture smack dab in the middle of a round wrapper.
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8
Draw the edges up around but not over the filling on all sides, pinching in a little, moistening the upper edge, by moistening your thumb and forefinger into water as you pinch and pleating the edges (see what I meant about the drawstring bag effect?).
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9
Flatten the bottom a bit, so that the dumplings can stand upright.
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10
Please note that you should see a good little bit of the fillingan inch or so.
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11
Repeat until filling or wrappers or both (if youre lucky!)
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12
are used up.
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13
Press 3 peas into the top of the exposed filling.
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14
Steam the dumplings in a metal steamer or right on the plate.
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15
This works if you dont have a metal steamer, but do have a pot, wok, or Dutch oven large enough to accommodate the dumpling plate with at least 1 inch of space between the edge of the plate and the pot, through which the steam can rise.
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16
Place an upside-down heatproof bowl or empty can in the bottom of the pot to act as a pedestal for the dumpling plate.
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17
Pour in water to a depth of about 2 inches or whatevers adequate so that the bowl or can will project slightly above the water level.
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18
Set the dumpling-filled plate on top of the bowl or can.
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19
Cover the pot and bring the water to a boil over high heat.
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20
Steam, tightly covered, until the fillings hot and the wrapper is soft, 15 to 20 minutes.
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21
Remove the shui-mai from the steamer and poke a cilantro leaf onto the top of each one.
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22
Serve hot, with dipping sauce.
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23
For the Dipping Sauce: Combine all of the ingredients.
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24
Place on the table in small bowls so that each guest has his own private dipping stash.
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25
If making a large batch, cover and refrigerate.
