Mom'S Chinese Dumplings

1. 1

   Dumplings:

2. 2

   * In 2 qt pan heat 1 inch water to boiling over high heat.

3. 3

   * Add cabbage & heat to boiling

4. 4

   * Cook 1 min, drain.

5. 5

   * Immediately rinse with cold running water

6. 6

   * Squeeze out as much water as possible

7. 7

   * Finely chop, and squeeze out any remaining water. Then place in Medium bowl.

8. 8

   * Stir in pork, onion, ginger, soy sauce, sherry, and cornstarch until blended.

9. 9

   * Arrange half of the wonton wrappers on waxed paper

10. 10

    * 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.

11. 11

    * In deep 12 inch nonstick skillet, heat 1/2 inch water to boiling over high heat.

12. 12

    * Place all dumplings, pleated edges up, in 1 layer in the skillet. With spatula, move dumplings gently to keep from sticking.

13. 13

    * Heat to boiling. Reduce heat; cover and simmer tip cooked through (about 5 minutes). Transfer to a platter with a slotted spoon.

14. 14

    Soy Dipping Sauce:

15. 15

    * 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.

No additional tips available.