Garlic Chive Dumplings Wrapped in Napa Cabbage

In a bowl, combine the mushroom soy sauce, vinegar, oil and scallion. Grind pepper over the sauce.

Bring a medium saucepan of water to a boil. Remove 20 large outer leaves from the head of cabbage and blanch in the boiling water for 1 minute. Drain and dry on paper towels. Trim the thick stems and discard them. Cut the large leaves into three square pieces (roughly 4 inches) and cut the other leaves into roughly 4-inch squares so you have 32 cabbage squares for filling.

Finely chop enough of the remaining unblanched cabbage to yield 2 cups. Transfer the cabbage to a small colander and toss with 1/2 teaspoon of salt. Let stand until wilted, about 10 minutes. Firmly squeeze the cabbage to remove any moisture.

In a medium skillet, heat the oil. Add the shiitake, season with salt and pepper and cook over moderate heat, stirring, until lightly browned, about 4 minutes.

In a large bowl, stir the oyster sauce, scallions, garlic and ginger. Add the garlic chives, tofu, whole egg, egg yolk, salted cabbage, sautéed shiitake and 1/4 teaspoon of pepper; combine thoroughly.

Lay out the cabbage leaf squares on a work surface. Spoon 1 slightly rounded tablespoon of filling onto each square. Fold in the ends to enclose the filling, making neat squares.

Fill a wok or a very large skillet with 1 inch of water and bring to a boil. Arrange the dumplings in a double-tiered bamboo steamer and set the steamer over the boiling water. Cover and steam the dumplings until they are firm, about 7 minutes. Serve the dumplings right away, passing the dipping sauce at the table.