Ingredients
2 cps packed, sliced nappa cabbage
8 oz ground pork
1 green onion, finely chopped
1/5 tsp minced, peeled fresh ginger
2 tbsp soy sauce
1 tbsp dry sherry
2 tsp cornstarch
36 (3.5" x 3/25") wonton wrappers (9 oz)
1 large egg white, beaten
soy dipping sauce
Preparation
Dumplings:
- In 2 qt pan heat 1 inch water to boiling over high heat.
- Add cabbage & heat to boiling
- Cook 1 min, drain.
- Immediately rinse with cold running water
- Squeeze out as much water as possible
- Finely chop, and squeeze out any remaining water. Then place in Medium bowl.
- Stir in pork, onion, ginger, soy sauce, sherry, and cornstarch until blended.
- Arrange half of the wonton wrappers on waxed paper
- Lightly brush each wrapper with egg white. Spoon 1 rounded tsp filling onto each. Bring 2 opposite corners of each wrapper up over filling. Pinch and pleat edges together to seal in the filling.
- In deep 12 inch nonstick skillet, heat 1/2 inch water to boiling over high heat.
- Place all dumplings, pleated edges up, in 1 layer in the skillet. With spatula, move dumplings gently to keep from sticking.
- Heat to boiling. Reduce heat; cover and simmer tip cooked through (about 5 minutes). Transfer to a platter with a slotted spoon.
Soy Dipping Sauce:
- Mix together 1/4 c soy sauce, 1/4 c seasoned rice or white wine vinegar, and 2 tbsp peeled fresh ginger cut into very thin slivers.
