- 1/3 cup soy sauce
- 1 green onion, very thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons oriental sesame oil
- 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
- Stir all ingredients in small bowl to blend.
- 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.