Instructions: Directions: Heat sesame oil in a large skillet over medium-high heat. Add cabbage, mushrooms, water chestnuts, cilantro, ginger, and scallion. Saute mixture 1 minute. Season with fish sauce. Let cool, then combine with scallops and shrimp.

Mix cornstarch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the center of each. Brush edges with cornstarch mixture. Gather edges together and twist to close. Place on a plate and refrigerate 1 hour. Bring a large pot of water to the boil. Add wontons and cook about 5 minutes, until they float to the surface and the filling is thoroughly cooked. To serve, spoon a pool of sauce onto each of 4 plates. Place 4 wonton on each plate. Garnish with sesame seeds and chives.

Spicy Chili Mango Sauce Directions: Combine all sauce ingredients in a saucepan and simmer over low heat 15 minutes, or until thick. (This recipe reprinted courtesy of the GourMAsia newsletter)

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