Cantonese fish filling (dim sum--see won ton skins)

1 1/2 tb Sesame seed oil
      1    Black or red pepper
    1/2 lb Flounder filet, cubed
  1 1/2 ts chicken bouillon
      2    garlic, minced
  1 1/2 tb Water
    1/2 c  Cabbage, chopped fine
      1 ts Cornstarch
      8    Scallions, chopped
      2 qt stock or water
      4    Mushrooms, chopped
      2 ts Lemon juice
 
  Servings: 24
  
  1. Heat 1/2 ts 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 til
  blended well. 7. Add to flounder mixture in wok.  Blend. Simmer til
  thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
  tons and boil.