Chinese Dumplings


2 cups Napa cabbage, sliced, packed
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


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.
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 about1/2 cup sauce.*Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section.




18.0 servings


Thursday, February 11, 2010 - 5:13pm



Related Cooking Videos