Chinese pit stickers

Yield: 64 Appetizers

Measure Ingredient
2 cups Napa/green cabbage, finely chopped
1 teaspoon Salt
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 \N Garlic clove, minced
64 \N 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@...

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