3	cups (135 g) minced fresh shiitake mushrooms

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

1 1/2

cup (105 g) minced Chinese cabbage

2	tablespoons (12 g) minced fresh ginger

1/8	teaspoon (0.6 ml) dark sesame oil

1/4	teaspoon (1.25 ml) five-spice powder

1/4 to 1/2

teaspoon (1.25 to 2.5 ml) crushed hot pepper flakes, or to taste

1 1/2

tablespoons (6 g) minced cilantro

1 1/2

tablespoons (22.5 ml) reduced-sodium soy sauce

45	wonton wrappers

small leaves of flowering kale

Hot Mustard Dipping Sauce (recipe follows)

1. Combine all ingredients except wonton wrappers, kale and sauce. Stir-fry in a well-seasoned wok or nonstick skillet over high heat until all liquid is absorbed.
2. Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle. Moisten the edges of 1 wrapper with water. Place 1 tablespoon (15 ml) of the mushroom mixture on half of the circle, leaving a 1/4-inch (.75 cm) border. Fold the other half of the wrapper over the filling and seal the edges. Make pleats around the edge by folding over tiny sections of the sealed edge to form a border. Repeat, filling remaining wonton wrappers.
3. Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet. Steam over boiling water for 10 to 12 minutes.
4. Arrange on a heated serving platter. Garnish platter with small leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce nearby.