Chinese Dumplings
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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.
Servings: 12
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