Recipe - Chinese Dumplings

YIELD: 12 SERVINGS
2 cup Napa cabbage; cut or sliced up , packed
One half pound Ground pork
2 Tb Soy sauce
1 Tb Dry sherry
2 teaspoon Cornstarch
1 One half teaspoon Gingerroot; peeled, minced
1 Green onion; minced
36 Wontonskin wrappers;
(3 One half by 3 1/4")
(Three fourths 12ounce package)*
1 lg Egg white; beaten
Soy Dipping Sauce (below)
Green onions for garnish

PREPARE FILLING: IN 2QUART

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
wontonskin 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 12inch skillet over high heat, heat One half inch water to boiling. Place
all dumplings, pleated edges up, in one layer in skillet. Stir gently and
spoon or heatproof 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 One fourth cup soy sauce, One fourth cup seasoned rice vinegar or white
wine vinegar, 2 tbsp. angelhair thin strips peeled gingerroot. Makes about
One half cup sauce. *Available in Oriental food stores or some supermarkets in
the refrigerator case in the produce section.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip