Chinese pit stickers

Yield: 64 Appetizers

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 MMMMM-----------------------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. Source: Canadian Living magazine Feb 95 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com