6 dried black shiitake mushrooms
3 cups green cabbage
1 cup purple cabbage
1 large carrot, shredded
4 medium green onions, chopped
1 teaspoon grated gingerroot
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1/2 teaspoon sesame oil
30 wonton wrappers

Horseradish Dipping Sauce
1/4 cup soy sauce
2 tablespoons prepared horseradish
2 teaspoons grated gingerroot
1 teaspoon sugar
1 1/2 teaspoons rice vinegar

Mix all dipping sauce ingredients together, cover and put in the refrigerator. Soak mushrooms in hot water about 20 minutes or until soft. Drain, rinse and squeeze out excess water. Remove and discard stems, and dices caps. Spray nonstick skillet or wok with nonstick cooking spray and heat over medium-high heat. Add mushrooms, green and purple cabbage, carrots, green onions, gingerroot and garlic and stir-fry about 4 minutes. Stir in sesame oil and soy sauce and cool.

Brush edges of 1 wonton wrapper with water (keep remaining wonton wrappers covered). Place 1-tablespoon vegetable mixture on center of skin, fold bottom corner of wrapper of wonton over filling to form a triangle. Pinch folded edges together. Keep filled wontons covered to keep moist. Repeat with remaining wontons and vegetable filling.

Place dumplings on heatproof plate and place plate on a rack in steamer. Cover and steam over boiling water for 15 minutes.

Makes 10 Servings
Serving Size: 3 won tons