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Chinese Dumplings




Source of Recipe


the web


List of Ingredients




2 c Napa cabbage; sliced packed
1/2 lb Ground pork
2 Tb Soy sauce
1 Tb Dry sherry
2 ts Cornstarch
1 1/2 ts Gingerroot; peeled, minced
1 ea Green onion; minced
36 ea Wonton-skin wrappers; - (3 1/2 by 3 1/4") - (3/4 12-ounce package)*
1 lg Egg white; beaten

Soy Dipping Sauce (below)
Green onions for garnish

Recipe



PREPARE FILLING: IN 2-QUART POT: 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.

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.