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Yield: 64 Appetizers
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1. In bowl, toss cabbage with salt and let stand for 5 minutes;
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squeeze out liquid. Squeeze any liquid from shrimp. In large bowl,
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mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and
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garlic.
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[Filling can be covered and refrigerated for up to 6 hours.]
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2. With 3-inch round cutter, cut wonton wrappers into circles, keeping
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covered with damp cloth to prevent drying out. Working with 4 warpers
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at a time, brush edges lightly with water. On 1 half of each round,
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pinch four 1/4-inch pleats.
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3. In rounded hollow of each wrapper, place 2 ts filling; fold
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pleated side over filling, matching edges and pressing out all air.
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Press edges to seal.
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4. Arrange, seam side up, on waxed paper-lined sheet, curving into
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crescent shape and pressing lightly to flatten bottom.
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[Dumplings can be prepared to this point, covered with plastic warp
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and refrigerated for up to 24 hours, or frozen, then stored in
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airtight container for up to 1 week; thaw in refrigerator before
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continuing.]
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Cover with damp cloth.
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5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat;
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fry 16 dumplings in each, flat side down, for 1 minute or until
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golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to
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low. Cover and cook, without turning, for 7 minutes or until
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dumplings are translucent and most of the liquid has evaporated.
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6. Uncover and increase heat to medium; cook for 5-7 minutes or until
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liquid evaporates and bottoms are dark brown. Drain on paper towel.
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Transfer to dish; keep warm. Wipe pan; repeat with remaining
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dumplings.
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Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve
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with hot or warm dumplings.
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Source: Canadian Living magazine, Feb 95 Presented in article "Cooking
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Lesson" Recipe by Canadian Living Test Kitchen
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