Chinese Dumplings Recipe

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 umplings, 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.

Each appetizer serving without sauce: About 130 calories, 7 g protein, 15 g carbohydrate, 5 g total fat (2 g saturated), 15 g cholesterol, 328 g sodium.

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.

*Available in Oriental food stores or some supermarkets in the refrigerator case in the produce section.