10 Oz Ground Pork Or Ground Sausage	1 Tbsp Rice Vinegar
3 1/2 Cups Shredded Cabbage	1 Tbsp sesame oil
1 1/4 Cups Thinly Sliced Leeks	1/4 Tsp Salt
3/4 Cup Minced green onion	1/4 Tsp Black Pepper
1 Cup Chopped Mushrooms	50 Won Ton Skins
1 Tbsp minced Fresh ginger	2 large carrots, thinly sliced
1 Tbsp Light Soy Sauce

Combine pork and next 10 ingredients (pork through black pepper) in a large bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons of pork mixture into center of each wrapper. Moisten edges of wrapper with water, bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place dumplings, seam sides up, on carrot slices (cover loosely with a damp towel to keep them from drying). Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer, place on a platter. Keep warm. Repeat procedure with remaining dumplings.
Serve with Chili Garlic Dipping Sauce. (serving size: 5-6 dumplings and about 2 tablespoons dipping sauce). Note: If you do not have a steamer, use a heat-proof plate. Set it on top of a heat proof bowl placed in the bottom of a pot filled with 2 inches of water. Cover and steam. Traditionally the steamer basket is coated with oil to keep the dumplings from sticking. There is a delightful alternative: Place each dumpling on a thinly sliced carrot 'disk.' When the dumplings come out of the steamer, each has its own little serving tray. These dumplings can also be frozen.