INGREDIENTS

INSTRUCTIONS

DIPPING SAUCE
1. In bowl, toss cabbage with salt and let stand for 5 minutes;
squeeze out liquid. Squeeze any liquid from shrimp. In large bowl,
mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and
garlic. [Filling can be covered and refrigerated for up to 6 hours.]
2. With 3-inch round cutter, cut wonton wrappers into circles, keeping
covered with damp cloth to prevent drying out. Working with 4 warpers
at a time, brush edges lightly with water. On 1 half of each round,
pinch four 1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold
pleated side over filling, matching edges and pressing out all air.
Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into
crescent shape and pressing lightly to flatten bottom. [Dumplings can
be prepared to this point, covered with plastic warp and refrigerated
for up to 24 hours, or frozen, then stored in airtight container for
up to 1 week; thaw in refrigerator before continuing.] Cover with
damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat;
fry 16 dumplings in each, flat side down, for 1 minute or until
golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to
low. Cover and cook, without turning, for 7 minutes or until
dumplings are translucent and most of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until
liquid evaporates and bottoms are dark brown. Drain on paper towel.
Transfer to dish; keep warm. Wipe pan; repeat with remaining
dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve
with hot or warm dumplings.
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