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Chinese Dumplings
Serves: 12
2 cups packed, sliced Chinese cabbage (Napa)
1/2 pound ground pork
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 1/2 teaspoons minced, peeled ginger root
1 green onion, minced
36 3 1/2" by 3 1/4" wonton-skin wrappers (3/4 12-ounce package)
1 large egg white, beaten
Soy Dipping Sauce (below)
green onions for garnish
Prepare filling: In 2-quart saucepan over high 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 wrapper lightly with egg white. Spoon
1 rounded teaspoon filling onto center of each wonton wrapper.
Bring opposite corners of wonton wrapper 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 with 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.
Meanwhile, prepare Soy Dipping Sauce
With slotted spoon, remove dumplings to platter; garnish with green
onions. Serve with dipping sauce.
SOY DIPPING SAUCE: In small serving bowl, mix 1/4 cup soy sauce,
1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons
angel-hair-thin strips peeled ginger root. Makes about 1/2 cup
sauce. Each teaspoon sauce: About 7 calories, 0 g protein, 2 g
carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 240
mg sodium.
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