Instructions: Combine filling ingredients well and chill at least 2 hours or overnight.

Place a heaping teaspoon of filling in center of a wrapper and gather edges around forming an open-faced dumpling. Continue filling remaining wrappers and arrange on a baking sheet lightly dusted with cornstarch. May be prepared up to 8 hours in advance and stored uncovered in a closed container. Do not thaw before cooking.

To serve: Heat 1 tablespoon vegetable oil in a pan and saute dumplings over moderate heat in one layer with flat side down until lightly browned. Add stock mixture and steam dumplings, covered, over moderate heat for 3 minutes or until filling is cooked through. If using frozen dumplings steam 6 to 8 minutes, adding more stock if necessary. Cook remaining dumplings in same manner.

Place oriental greens in center of warm plate, arrange cooked dumplings around and serve Dipping Sauce on side or drizzled over dumplings. Garnish with cilantro sprigs.

This recipe yields approximately 30 dumplings.

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