Chinese dumplings

Yield: 12 Servings

Measure Ingredient
2 cups Napa cabbage; sliced, packed
½ pounds Ground pork
2 eaches Tb Soy sauce
1 each Tb Dry sherry
2 teaspoons Cornstarch
1½ teaspoon Gingerroot; peeled, minced
1 each Green onion; minced
36 eaches Wonton-skin wrappers; (3 1/2 by 3 1/4\") (3/4 12-ounce package)*
1 large Egg white; beaten
\N \N Soy Dipping Sauce (below)
\N \N Green onions for garnish



heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl.

Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.

Arrange half of wonton-skin wrappers on large sheet of waxed paper.

With pastry brush, brush each wrappers lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrappers. Bring opposite corners of wonton wrappers up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling. In deep 12-inch skillet over high heat, heat ½ inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently and spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce. Makes 12 appetizers for 6 first course serving.

Soy Dipping Sauce: In small serving bowl, mix ¼ cup soy sauce, ¼ cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot. Makes about ½ cup sauce. *Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section.

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