Vegetable Potstickers

2 tablespoons garlic, minced
3-inch piece of ginger (about 3 tablespoons), peeled and minced
8 scallions, thinly sliced, including the white and about two inches of green
2 tablespoons soy sauce
1 1/2 tablespoon sesame oil
1 tablespoon fresh grated wasabi or prepared wasabi paste
1 1/2 tablespoon extra-virgin olive oil
1 cup fennel bulb, finely diced
1 cup carrot, finely diced
1 cup Napa cabbage, finely diced
1 cup mushrooms, finely diced
1 egg
2 tablespoons water
1 12-ounce package wonton wrappers (about 48 wrappers)
Nonstick cooking spray
Soy sauce for dipping (optional)
Chile sauce for dipping (optional)
Wasabi paste for dipping (optional)
Chives for garnish

To make the filling: Mix the first seven ingredients in a medium bowl.

Sauté the fennel and carrot in the olive oil for about two minutes. Add the Napa cabbage and mushrooms and cook for two minutes more. Add the sautéed vegetable mixture to the ingredients in the bowl and mix well.

To make the dumplings: Beat the egg and water together.

Work with the wontons one by one, keeping the package covered as you go to prevent the skins from drying. Place about a rounded teaspoonful of the filling in the center of a wonton skin. (Drain excess liquid if necessary.) Dip a pastry brush in the egg wash and moisten the edges of the skin. Fold from one corner to another to form a triangle and press the edge closed or, looking at the wrapper as a diamond, bring two opposing corners together, holding them together gently at the top. Then bring the remaining opposing corners together, pinching closed the four seams that are formed. As you work, transfer each dumpling to a baking sheet lined with parchment paper until you're ready to steam them.

Add water to a pan large enough to accommodate a steamer tray and bring to a boil. Coat the surface of the steamer tray with nonstick cooking spray and insert into the pan. Steam the dumplings in batches by placing them on the tray approximately an inch apart from each other. Cover and steam for 5 to 7 minutes.

Uncover and let the steam dissipate. Remove the dumplings with tongs and serve with small bowls of soy sauce, chile sauce, or wasabi paste.

Makes 48 small dumplings

Cook's Note: If you'd like larger dumplings, use a 1-pound package of egg roll wrappers, about 2 teaspoons of filling per dumpling, and steam for about 9 minutes.

TD&N Nutrient Analysis: Calories: 37; Total Fat: 1 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 1 g; Cholesterol: 5 mg; Sodium: 105 mg; Carbohydrates: 6 g; Fiber: 0 g; Protein: 1 g