MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CANTONESE FISH FILLING (DIM SUM--SEE WON TON SKINS)
  Categories: Appetizers, Foreign
       Yield: 24 servings
  
   1 1/2 tb Sesame seed oil
       1    Black or red pepper
     1/2 lb Flounder filet, cubed
   1 1/2 ts Chicken bouillon
       2    Garlic, minced
   1 1/2 tb Water
     1/2 c  Cabbage, chopped fine
       1 ts Cornstarch
       8    Scallions, chopped
       2 qt Stock or water
       4    Mushrooms, chopped
       2 ts Lemon juice
  
   Servings: 24
   
   1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes
   and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of
   oil and cabbage and scallions. Stir-fry three minutes. 4. Push
   veggies to side of wok.  In center well add mushrooms and lemon
   juice. Stir-fry one minute. 5. Return flounder. Add pepper and
   bouillon.  Blend. Simmer two minutes. 6. Mix cornstarch and water til
   blended well. 7. Add to flounder mixture in wok.  Blend. Simmer til
   thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
   tons and boil.
  
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