CHINESE DUMPLINGS

By Vanetta

Ingredients

• 2 cup(s) (packed) sliced Chinese cabbage (Napa)
• 1/2 pound(s) ground pork
• 2 tablespoon(s) soy sauce
• 1 tablespoon(s) dry sherry
• 2 teaspoon(s) cornstarch
• 1 1/2 teaspoon(s) minced, peeled gingerroot
• 1 green onion, minced
• 36 (3/4 12-ounce package) wonton-skin wrappers*, 3 1/2" by 3 1/4"
• 1 large egg white, beaten
• Soy Dipping Sauce (below)
• Green onions for garnish

Preparation

Step 1

Prepare filling: In 2-quart saucepan over high 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 wrapper lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrapper. Bring opposite corners of wonton wrapper 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 with 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.
Meanwhile, prepare Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons angel-hair-thin strips peeled gingerroot. Makes about 1/2 cup sauce. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.