2	cups (140 g) minced fresh shiitake mushrooms

3	scallions, white part and 1 inch (2.5 cm) green, minced

1	cup (70 g) minced Napa cabbage

1/4	cup (60 ml) egg substitute

1 1/2

tablespoons (22.5 ml) peeled grated fresh ginger

1/4	teaspoon (1.25 ml) dark sesame oil

1/4	teaspoon (1.25 ml) chili and garlic sauce

2	tablespoons (8 g) chopped cilantro

1	tablespoon (15 ml) reduced-sodium soy sauce

30	3-inch (7.5 cm) won ton skins, rounded (see introduction)

Chinese cabbage leaves (if steaming the dumplings)

hot mustard sauce

1/4	cup (35 g) powered Chinese mustard

1/3	cup (80 ml) water

1/4	cup (60 ml) white wine vinegar

3	tablespoons (45 ml) reduced-sodium soy sauce

2	large cloves garlic, minced

1. In a food processor, put the mushrooms, scallion, cabbage, egg substitute, ginger, sesame oil, chili and garlic sauce, cilantro, and soy sauce. Pulse two or three times until combined, but not a paste.
2. Place a scant tablespoon (15 ml) of mixture on a won ton skin. Moisten half of the rim with water and fold over to cover the filling, forming a half moon shape.
3. Steam or boil the dumplings. If you boil, they are done when they rise to the top of the pot. If you steam them, make sure you place them on cabbage leaves so they do not stick to the steamer. Steaming will take about 8 to 10 minutes.
4. To make the hot mustard sauce, combine all ingredients to make a smooth sauce. Let sit for about 1 hour and serve at room temperature.
5. To serve, place about 1 tablespoon (15 ml) of the hot mustard sauce on a small plate. Arrange 3 dumplings around the sauce.