INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 284
Calories From Fat: 75
Total Fat: 8.3g
Cholesterol: 18mg
Sodium: 509.5mg
Potassium: 130.8mg
Carbohydrates: 40.5g
Fiber: 1.3g
Sugar: <1g
Protein: 9.4g