Dim Sum Vegetable Filling

250 g carrot, mushroom, snowpeas, bok choy etc.
4 scallions
1 tbs fresh ginger
8 water chestnuts
2 tbs bamboo shoots
2 tsp rice wine
2 tsp salt
1 tsp MSG
1 tsp soy sauce
1 tsp sesame oil
2 tsp oyster sauce
1 tbs corn starch
1 cup sugar
1/3 white vinegar

Chop in food processor (not blender, but chopper), and use to stuff wonton wrappers (available in the refrigerated goods section of oriental grocery shops)

Close the wrappers with egg white, and steam for 10 minutes in bamboo or electric steamer.