Anononymous 8-07-05

Dipping sauce

1/3 cup soy sauce

1 green onion, very thinly sliced

2 tablespoons rice vinegar

2 teaspoons oriental sesame oil

Dumplings

1 tablespoon minced fresh ginger

1 garlic clove, peeled

12 ounces fresh asparagus, trimmed, quartered crosswise

1 8-ounce can whole water chestnuts, drained

3 green onions, quartered

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1/4 teaspoon coarse kosher salt

All purpose flour

36 wonton wrappers

Romaine lettuce leaves

For dipping sauce: Stir all ingredients in small bowl to

blend. For dumplings: Finely mince ginger and garlic in

food processor. Add asparagus and next 5 ingredients; using on/off

turns, process until asparagus is finely chopped but not

pureed. Sprinkle baking sheet with flour. Place 1 wonton

wrapper on work surface. Spoon 2 teaspoons asparagus mixture into

center. Moisten edges of wrapper with water; gather corners together

over filling. Twist edges of wrapper together, enclosing filling

completely. Place dumpling on baking sheet. Repeat with remaining

wrappers and filling. (Sauce and dumplings can be made 8 hours

ahead. Cover separately and chill.) Place steamer rack

in large pot. Pour enough water into pot to reach depth of 1/2 inch.

Line steamer rack with lettuce leaves. Bring water to simmer. Working

in batches, arrange dumplings side by side (but not touching) on

rack. Cover and steam 15 minutes. Serve dumplings with

dipping sauce. Makes 36.