STEAMED DIM SUM

         1/2 lb. eggless wonton wrappers

         2-3 tbsp. peas lettuce leaves, to steam

                 FILLING:

         1/2 lb. chicken, steamed and finely chopped

         1/2 lb. firm white fish fillets, finely chopped

         1 green onion, finely cut

         1/2 cup chopped water chestnuts

         4 chinese mushrooms, soaked in arm water

            20 minutes and finely chopped

         1 tbsp. salt-reduced soy sauce pinch pepper

              DIP SAUCE

         3 tbsp. salt-reduced soy sauce 

         1 tbsp. white vinegar

      Mix all filling ingredients together.

      Place 2-3 tsp. filling in the center of each skin.

      Gather edges around filling comes up of filling.

      The dim sum should have a flat base and stand

             upright.

      Place a few lettuce leaves into a bamboo steamer.

      Arrange dim sum on top with enough space

              between them so they don't touch.

      Steam covered 20 minutes.

      Serve with sauce.

           TO MAKE DIP SAUCE:

      Combine ingredients in a small bowl.