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1.
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In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened.
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Drain and squeeze dry, reserving the soaking liquid.
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Cut off and discard the stems and mince the caps.
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Divide the scallops in half, putting the thickest on a plate; cover with plastic wrap and refrigerate.
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Mince the remaining thinner scallops.
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In a medium bowl combine the pork, mushrooms, minced scallops, cornstarch, sesame oil, salt, sugar, pepper, and 1 tablespoon plus 1 teaspoon of the reserved mushroom liquid.
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2.
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Put the won ton wrappers on a work surface and lightly cover with a damp towel.
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Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
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Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.
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Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
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Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
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Put the dumpling upright on a plate.
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Continue filling the rest of the wrappers.
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Cut the reserved scallops horizontally into 24 thin rounds.
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Put a slice of scallop on each dumpling.
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Put a pinch of carrot in the center.
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3.
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Line a 12-inch bamboo steamer with the cabbage leaves, or cheesecloth.
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Place half the dumplings on the leaves, 1/2-inch apart.
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Cover the steamer with its lid.
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Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
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Carefully put the steamer in the wok, and steam on high heat 5 to 7 minutes or until the pork is no longer pink and just cooked.
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Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
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Carefully remove the steamer from the wok.
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The dumplings should be served immediately.
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Continue steaming the remaining dumplings, replenishing the wok with more boiling water.
