hese steamed won tons are easy to prepare, and they make beautiful appetizers, especially when you're cooking for vegetarians. They have an earthy vegetable flavor. If you make the sauce ahead of time, the flavors will blend better.

Ingredients
      Dipping Sauce:

• 2 tablespoons Kikkoman Lite soy sauce
  
• 2 tablespoons Marukan genuine brewed rice vinegar
  
• 1 teaspoon sesame seeds, toasted
  
• 1 scallion, green parts only, finely chopped
        Won Tons:
  
• 1 cup Seapoint Farms frozen shelled edamame (soy beans)
  
• 6 asparagus spears, tough ends snapped off, sliced into 1-inch pieces
  
• 4 large shiitake mushrooms, stems removed, cut into 1-inch pieces
  
• 10 strands chives, cut into 1/4-inch pieces
  
• 2 teaspoons ginger root, peeled and chopped
  
• 1 garlic clove, quartered
  
• 1 teaspoon Kikkoman Lite soy sauce
  
• 1/8 teaspoon chili oil
  
• 1/8 teaspoon salt
  
• 1 package Dynasty won ton wrappers
  
• Pam cooking spray
  

Instructions:


1. Combine all ingredients for the sauce and refrigerate.
   

2. Bring 2 cups lightly salted water to a boil. Add edamame and cook 2 minutes. Drain, rinse, and add to the work bowl of a food processor.
   

3. Add the next 8 ingredients (asparagus through salt). Pulse several times until the mixture is minced.
   

4. Tear 2 sheets of wax paper. Lay several won ton wrappers out side-by side. Scoop a scant 2 teaspoons filling into the center of each wrapper. Shape the filling into tight mounds. Use water with a pastry brush or your finger to wet the edges of the wrappers, working with one wrapper at a time. Lift the two corners furthest from you and pinch them together. Pinch their edges together. Repeat with the two corners closest to you. Join all four corners and pinch the remaining edges together. Transfer to the other sheet of wax paper. Repeat about 29 times, until the filling is used up.
   

5. Pour about 1/2-inch of water into a large pot with a lid. Place a large steamer basket inside. Spray steamer generously with cooking spray. Cover and bring to a boil. Arrange about half the dumplings in the steamer so they are not touching each other. Cover and steam 15-20 minutes, until the edges of the won tons appear translucent. Transfer dumplings to a serving plate. Cover to keep warm and steam the next batch of dumplings. Serve with dipping sauce. Makes about 30 won tons.