Chinese Pit Stickers

         Yield: 64 Appetizers
Categories: Asian, Dumplings, Shellfish, Pork

2 c Napa/green cabbage, -finely chopped 1 ts Salt 1/2 lb Shrimp, peel, devein -finely chopped 1 lb Lean ground pork 2 tb Light-colour soy sauce 2 tb Rice, sherry, or white wine 1 tb Green onion, chopped 1 tb Sesame oil 2 ts Gingerroot, minced 1 Garlic clove, minced 64 Wonton wrappers [=2 pkgs] 1/4 c Vegetable oil 1 c Chicken stock, or water -------------------------------DIPPING SAUCE------------------------------- 2 tb Light-coloured soy sauce 1 tb Rice vinegar 1 ts Gingerroot, minced 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.