Chinese dumplings

1. Heat, in 1 inch boiling water, heat cabbage to boiling.
2. Cook cabbage 1 minute; drain.
3. Immediately run cold water over cabbage to cool.
4. With hands, squeeze as much water out of cabbage as possible.
5. Finely chop cabbage.
6. Squeeze liquid from chopped cabbage; place in medium bowl.
7. Stiri in pork, soy sauce, sherry, cornstarch, ginger, and green onion.
8. Arrange half of wonton-skin wrappers on large sheet of waxed paper.
9. With pastry brush, brush each wrappers lightly with egg white.
10. Spoon 1 rounded teaspoon filling onto center of each wonton wrappers.
11. Bring opposite corners of wonton wrappers up over filling; pinch and pleat edges together to seal in filling.
12. Repeat with remaining wonton wrappers, egg white, and filling.
13. In deep 12-inch skillet over high heat, heat ½ inch water to boiling.
14. Place all dumplings, pleated edges up, in one layer in skillet.
15. Stir gently and spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet.
16. Heat dumplings to boiling.
17. Reducei heat to low; cover and simmer 5 minutes or until dumplings are cooked through.
18. With slotted spoon, remove dumplings to platter; garnish with green onions.
19. Serve with dipping sauce.
20. Makes 12 appetizers for 6 first course serving.
21. Soy dipping sauce: in small serving bowl, mix ¼ cup soy sauce, ¼ cup seasoned rice vinegar or white wine vinegar, 2 tbsp.
22. angel-hair thin strips peeled gingerroot.
23. Makes about ½ cup sauce.
24. *available in oriental food stores or some supermarkets in the refrigerator case in the produce section.