1. Mix the soy sauce, oil, vinegar and ginger in a bowl. Cut the chicken across the grain into 1/4 inch (0.6 cm) strips. then cut into bite size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.
2. Coat a nonstick pan with cooking spray. Add the chili oil and heat the pan. Drain the marinade and add the chicken. Stir-fry until cooked through and browned. Place in a bowl and cool.
3. Stir in the cilantro, cucumber, and water chestnuts, along with the chili and garlic sauce, and hoisin sauce. Toss and set aside.
4. Place a scant 1/4 cup (60 ml) of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed. Arrange rolls on a large serving plate and serve.

1. In a medium bowl, combine the soy sauce, sesame oil, and fresh ginger. Weight down the tofu between paper towels for 10 minutes. Dry the tofu well and slice into 1/2-inch (1.25 cm) cubes. Toss gently in the marinade. Set aside for 30 minutes.
2. Preheat oven to 450°F (230°C), Gas Mark 8.
3. Arrange tofu in a baking dish in a single layer. Bake for 10 minutes. Meanwhile make baking sauce by combining all ingredients. Toss tofu gently with the baking sauce and continue to bake for another 10 minutes.
4. Serve the tofu at room temperature.

1. Place the shrimp in a food processor fitted with a metal chopping blade. Add the vodka, egg white, oil, ginger, and pepper. Process until smooth. Add the water chestnuts, scallion, and cilantro. Pulse 2 or 3 times, until just combined. Add the crab meat and pulse once so as not to completely break up the crab meat. If using scallops, add these with the shrimp at the beginning.
2. Place a won ton skin in the palm of your hand. Place 1 scant tablespoon (15 ml) of seafood mixture in the middle. Bring the wrapper up around the mixture leaving the top open. Place the dumplings on waxed paper not allowing the dumplings to touch.
3. To cook, line your steamer with Chinese cabbage leaves. Transfer the dumplings to the cabbage leaves, cover, and steam over simmering water until dumplings are done, about 8 to 10 minutes.
4. To make red pepper sauce, coat non stick pot with cooking spray. Cook the red pepper, onion and garlic slowly for 10 minutes. Add the broth and simmer for 15 minutes. Puree in a food processor. Serve at room temperature.
5. To serve, place 2 tablespoons red pepper sauce in a plate and top with 3 warm steamed dumplings.

1. In a bowl combine the ground turkey, soy sauce, oil, ginger, and cabbage. Place a very scant tablespoon (15 ml) of the turkey mixture in the middle of a won ton skin. Wet half of the rim with water and close. Pleat the rim and place on waxed paper, not allowing the dumplings to touch. Repeat the procedure until all of the dumplings are made.
2. Boil the dumplings or steam them. If you boil, they are done when they rise to the top of the pot. If you steam them, make sure you place them on cabbage leaves so they do not stick to the steamer. Steaming will take about 8 to 10 minutes.
3. To make vinegar sauce, combine the vinegar, soy sauce, water, and ginger in a small bowl.
4. To serve, dip the dumplings in vinegar sauce.

1. In a food processor, put the mushrooms, scallion, cabbage, egg substitute, ginger, sesame oil, chili and garlic sauce, cilantro, and soy sauce. Pulse two or three times until combined, but not a paste.
2. Place a scant tablespoon (15 ml) of mixture on a won ton skin. Moisten half of the rim with water and fold over to cover the filling, forming a half moon shape.
3. Steam or boil the dumplings. If you boil, they are done when they rise to the top of the pot. If you steam them, make sure you place them on cabbage leaves so they do not stick to the steamer. Steaming will take about 8 to 10 minutes.
4. To make the hot mustard sauce, combine all ingredients to make a smooth sauce. Let sit for about 1 hour and serve at room temperature.
5. To serve, place about 1 tablespoon (15 ml) of the hot mustard sauce on a small plate. Arrange 3 dumplings around the sauce.

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