Pork Dumplings With Soy-ginger Sauce

Every Christian is carnal in some area of his life at many times in his life… All the marks of Christianity are not equally apparent in all Christians. Nor are any of these marks manifest to the same degree in every period of any Christian’s life. Love, faith, obedience, and devotion will vary in the same Christian in different periods of his Christian experience; in other words, there are many degrees of sanctification. The Christian’s progress in growth is not constant and undisturbed. There are many hills and valleys in the process of sanctification; and there are many stumblings, falls and crooked steps in the process of growth in grace…[Yet] the Bible [does not] divide men into three categories.

Ernest Reisinger

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Cooking liv, Import	1	Servings

INGREDIENTS

1	lb	Pork butt, coarsely ground
1	c	Finely chopped scallions
3	T	Soy sauce
1	T	Asian sesame oil
1	T	Peeled, grated gingerroot
1/2	lb	Chinese Napa cabbage, *
		finely chopped
1		1 pound round dumpling
		wrappers gyoza 3
		inches
		in diameter
		Soy-Ginger Sauce

INSTRUCTIONS

In a large bowl, combine the pork, scallions, soy sauce, sesame oil
and gingerroot. Mix well so that the flavors will penetrate the meat.
Then add the cabbage and mix until all the ingredients are thoroughly
combined. The filling will not taste right if you try to combine all
the ingredients at once.  Place 1 dumpling wrapper on a plate or a
board. Place 1 scant  tablespoon of pork mixture in the center. Moisten
the edges of the  wrapper with a little water, then fold them over the
filling to form  a half-moon shape. Pinch the center together first,
then stand the  dumpling up on its base and pleat one of the sides of
the half-moon  twice, halfway between the outer edge and the center.
Pleat the other  side in the same way and leave the dumpling standing
up.  Stand the finished dumplings on a baking sheet lined with wax
paper.  Do not allow the sides of the dumplings to touch each other, or
they  will stick together.  Repeat, using the remaining dumpling
wrappers and pork filling.  The dumplings can be made in advance and
frozen for up to 3 months,  or they may be cooked immediately, either
boiled or pan-fried. Serve  hot, with Soy-Ginger Sauce on the side.
*If you cannot get napa cabbage, substitute green cabbage. Because it
is not as moist as the Chinese cabbage, add 2 tablespoons of water to
the pork filling before incorporating the cabbage.  Yield: 40 to 46
dumplings  NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813
Posted to MC-Recipe Digest V1 #474 by Angele Freeman
<jfreeman@netusa1.net> on Feb 5, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1255 Calories From Fat: 713 Total Fat: 77.1g Cholesterol: 440mg Sodium: 2301.6mg Potassium: 2065.6mg Carbohydrates: 12.6g Fiber: 3.1g Sugar: 3.2g Protein: 121.6g