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1
Combine all ingredients except wonton wrappers, kale and sauce.
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2
Stir-fry in a well-seasoned wok or nonstick skillet over high heat until all liquid is absorbed.
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3
Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle.
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4
Moisten the edges of 1 wrapper with water.
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5
Place 1 tablespoon (15 ml) of the mushroom mixture on half of the circle, leaving a 1/4 inch (.75 cm) border.
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6
Fold the other half of the wrapper over the filling and seal the edges.
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7
Make pleats around the edge by folding over tiny sections of the sealed edge to form a border.
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8
Repeat, filling remaining wonton wrappers.
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9
Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet.
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10
Steam over boiling water for 10 to 12 minutes.
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11
Arrange on a heated serving platter.
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12
Garnish platter with small leaves of flowering kale.
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13
Set a bowl of the Hot Mustard Dipping Sauce nearby.
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14
Hot Mustard Dipping Sauce:
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15
In a small bowl, combine all ingredients, mixing well to form a smooth sauce.
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16
Let sit for at least 1 hour before serving at room temperature.
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17
Transfer to a serving dish and offer a small spoon for serving the sauce.
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18
Serve alongside the steamed dumplings.
