Chinese Dumplings

Photo: flickr user pelican

Ingredients

2 cups Napa cabbage, sliced, packed

pound Ground pork

2 tablespoons Soy sauce

1 tablespoon Dry sherry

2 teaspoons Cornstarch

teaspoon Gingerroot, peeled, minced

1 Green onion, minced

36 Wonton-skin wrappers, (3 1/2 by 3 1/4") (3/4 12-ounce package)*

1 lrg Egg white, beaten

Soy Dipping Sauce (below)

Green onions for garnish

Preparation

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 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet.

Makes 12 appetizers for 6 first course serving. Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot.

Makes about1/2 cup sauce.*Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section.