----YIELD: 12 SERVINGS----
2 c  Napa cabbage; sliced, packed
1/2 lb Ground pork
2    Tb Soy sauce
1    Tb Dry sherry
2 ts Cornstarch
1 1/2 ts Gingerroot; peeled, minced
1    Green onion; minced
36    Wonton-skin wrappers;
- (3 1/2 by 3 1/4")
- (3/4 12-ounce package)*
1 lg Egg white; beaten
Soy Dipping Sauce (below)
Green onions for garnish

-PREPARE FILLING: IN 2-QUART –

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. Stir gently and
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. With slotted spoon, remove
dumplings to platter; garnish with green onions. Serve with dipping sauce.
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 about
1/2 cup sauce. *Available in Oriental food stores or some supermarkets in
the refrigerator case in the produce section.