Chinese Dumplings

Directions

1. Heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cool water over cabbage to cold. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage.
2. Squeeze liquid from minced 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 tsp. filling onto center of each wonton wrappers. Bring opposite corners of wonton wrappers up over filling; healthy 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 possibly heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 min or possibly till dumplings are cooked through. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.
3. Makes 12 appetizers for 6 first course serving. Soy Dipping Sauce: In small serving bowl, mix 1/4 c. soy sauce, 1/4 c. seasoned rice vinegar or possibly white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot.
4. Makes about1/2 c. sauce.*Available in Oriental food stores or possibly some supermarkets in the refrigerator case in the produce section.