Mushroom Shui-Mai

In a food processor, combine the shiitakes, seitan, button mushrooms, cornstarch, mirin, sugar, tamari, sesame oil, and salt. Buzz to a paste, pausing from time to time to scrape down the sides. Scrape the mixture into a bowl and stir in the scallions, snow peas, and jcama.

Let stand to blend flavors, about 30 minutes.

Set the wrappers on your work counter, covering with a slightly damp clean kitchen towel. Have the filling handy, and a few plates that have been sprayed with cooking spray on which to place the finished dumplings.

Place 2 teaspoons to 1 tablespoon of the filling mixture smack dab in the middle of a round wrapper. 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?). Flatten the bottom a bit, so that the dumplings can stand upright. Please note that you should see a good little bit of the fillingan inch or so. Repeat until filling or wrappers or both (if youre lucky!) are used up.

Press 3 peas into the top of the exposed filling. Steam the dumplings in a metal steamer or right on the plate. 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.

Place an upside-down heatproof bowl or empty can in the bottom of the pot to act as a pedestal for the dumpling plate.

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. Set the dumpling-filled plate on top of the bowl or can. Cover the pot and bring the water to a boil over high heat. Steam, tightly covered, until the fillings hot and the wrapper is soft, 15 to 20 minutes.

Remove the shui-mai from the steamer and poke a cilantro leaf onto the top of each one.

Serve hot, with dipping sauce.

Combine all of the ingredients.

Place on the table in small bowls so that each guest has his own private dipping stash. If making a large batch, cover and refrigerate.

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