2 cups Napa cabbage, sliced, packed
pound Ground pork
2 tablespoons Soy sauce
1 tablespoon Dry sherry
2 teaspoons Cornstarch
teaspoon Gingerroot, peeled, minced
1 Green onion, minced
36 Wonton-skin wrappers, (3 1/2 by 3 1/4") (3/4 12-ounce package)*
1 lrg Egg white, beaten
Green onions for garnish
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.
Makes about1/2 cup sauce.*Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section.