Instructions: Combine first 9 ingredients in a medium bowl; stir well, and set aside.

Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep
them from drying out), spoon about 1 tablespoon pork mixture into center of
each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to
center, pinching points to seal. Bring remaining 2 corners to center, pinching
points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled sprinkled with 2 teaspoons cornstarch, and cover loosely
with a towel to keep from drying out.

Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2 inch
apart in steamer; cover with steamer lid. Add water to a large skillet to a
depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings
for 10 minutes. Remove dumplings from steamer.

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