Chinese Dumplings

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36 Wonton-skin wrappers;
2 ts Cornstarch
1 Green onion; minced
Soy Dipping Sauce (below)
1/2 lb Ground pork
Green onions for garnish
2 c Napa cabbage; sliced, packed
2 Tb Soy sauce
1 lg Egg white; beaten
1 Tb Dry sherry
1 1/2 ts Gingerroot; peeled, minced

Original recipe makes 12 Servings



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. 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 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot. Makes about 1/2 cup sauce. *Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section. File

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