Yield: 64 Appetizers
|2 cups||Napa/green cabbage, finely chopped|
|½ pounds||Shrimp, peel, devein finely chopped|
|1 pounds||Lean ground pork|
|2 tablespoons||Light-colour soy sauce|
|2 tablespoons||Rice, sherry, or white wine|
|1 tablespoon||Green onion, chopped|
|1 tablespoon||Sesame oil|
|2 teaspoons||Gingerroot, minced|
|1||Garlic clove, minced|
|64||Wonton wrappers [=2 pkgs]|
|¼ cup||Vegetable oil|
|1 cup||Chicken stock, or water|
|2 tablespoons||Light-coloured soy sauce|
|1 tablespoon||Rice vinegar|
|1 teaspoon||Gingerroot, minced|
1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and garlic.
[Filling can be covered and refrigerated for up to 6 hours.] 2. With 3-inch round cutter, cut wonton wrappers into circles, keeping covered with damp cloth to prevent drying out. Working with 4 warpers at a time, brush edges lightly with water. On 1 half of each round, pinch four ¼-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side over filling, matching edges and pressing out all air.
Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent shape and pressing lightly to flatten bottom.
[Dumplings can be prepared to this point, covered with plastic warp and refrigerated for up to 24 hours, or frozen, then stored in airtight container for up to 1 week; thaw in refrigerator before continuing.]
Cover with damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom. Pour ¼ cup stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until liquid evaporates and bottoms are dark brown. Drain on paper towel.
Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings.
Source: Canadian Living magazine, Feb 95 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...