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Name: Chinese Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 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

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INGREDIENTS

36 Wonton-skin wrappers;
YIELD: 12 SERVINGS
2 ts Cornstarch
1 Green onion; minced
Soy Dipping Sauce (below)
PREPARE FILLING: IN 2QUART
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

Servings

INSTRUCTIONS

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

NOTES

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Chinese Dumplings

36 Wonton-skin wrappers;
 YIELD: 12 SERVINGS
2 ts Cornstarch
1 Green onion; minced
 Soy Dipping Sauce (below)
 PREPARE FILLING:  IN 2QUART
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

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

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 12 Servings

Calories: 26
Calories from Fat: 18 (69%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 6.8mg		2 %
Sodium 5.3mg		0 %
Potassium 27.1mg		1 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 1.6g		2 %
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Calories per serving: 26

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