Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   sesame seed oil
   1                    black or red pepper
     1/2  pound         flounder filet -- cubed
   1 1/2  teaspoons     chicken bouillon
   2                    garlic -- minced
   1 1/2  tablespoons   water
     1/2  cup           cabbage -- chopped fine
   1      teaspoon      cornstarch
   8                    scallions -- chopped
   2      quarts        stock or water
   4                    mushrooms -- chopped
   2      teaspoons     lemon juice

Preparation:

1. Heat 1/2 teaspoon 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 until blended well. 7. Add to flounder mixture in wok. Blend. Simmer until thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil.