1/2	pound (240 g) small shrimp, cleaned and peeled

1	tablespoon (15 ml) vodka

1	large egg white

1/2	teaspoon (2.5 ml) dark sesame oil

1 1/2

teaspoon (7.5 ml) freshly grated peeled ginger

1/4	teaspoon (1.25 ml) white pepper

1/4	cup (38 g) chopped water chestnuts

1	scallion, white part and 1 inch (2.5 cm) green, chopped

1/4	cup (12 g) cilantro leaves

1/2	pound (240 g) fresh crab meat, cleaned (substitute sea scallops if fresh crab meat is unavailable)

20	3-inch (7.5 cm) won ton skins, rounded (see introduction)

Chinese cabbage leaves

red pepper sauce

vegetable cooking spray

1	large red pepper, seeded and chopped

1	small onion, chopped

3	large cloves garlic, minced

1	cup (240 ml) canned fat-free, low-sodium chicken broth

1. Place the shrimp in a food processor fitted with a metal chopping blade. Add the vodka, egg white, oil, ginger, and pepper. Process until smooth. Add the water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined. Add the crab meat and pulse once so as not to completely break up the crab meat. If using scallops, add these with the shrimp at the beginning.
2. Place a won ton skin in the palm of your hand. Place 1 scant tablespoon (15 ml) of seafood mixture in the middle. Bring the wrapper up around the mixture leaving the top open. Place the dumplings on waxed paper not allowing the dumplings to touch.
3. To cook, line your steamer with Chinese cabbage leaves. Transfer the dumplings to the cabbage leaves, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.
4. To make red pepper sauce, coat non stick pot with cooking spray. Cook the red pepper, onion and garlic slowly for 10 minutes. Add the broth and simmer for 15 minutes. Puree in a food processor. Serve at room temperature.
5. To serve, place 2 tablespoons red pepper sauce in a plate and top with 3 warm steamed dumplings.