triple-tested at the Good Housekeeping Research Institute Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 130 Total Fat 5g Saturated Fat 2g Cholesterol 15mg Sodium 328mg Total Carbohydrate 15g Dietary Fiber -- Sugars -- Protein 7g Calcium -- chinese dumplings Brian Hagiwara Serves: 12 Yields: 36 dumplings Total Time: 1 hr Ingredients U.S. Metric Conversion chart 2 cup(s) (packed) sliced Chinese cabbage (Napa) 1/2 pound(s) ground pork 2 tablespoon(s) soy sauce 1 tablespoon(s) dry sherry 2 teaspoon(s) cornstarch 1 1/2 teaspoon(s) minced, peeled gingerroot 1 green onion, minced 36 (3/4 12-ounce package) wonton-skin wrappers*, 3 1/2" by 3 1/4" 1 large egg white, beaten Soy Dipping Sauce (below) Green onions for garnish Directions Prepare filling: In 2-quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl. Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion. Arrange half of wonton-skin wrappers on large sheet of dr max waxed paper. With pastry brush, brush each wrapper lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrapper. Bring opposite corners of wonton wrapper up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently with spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through. Meanwhile, prepare Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons angel-hair-thin strips peeled dr max gingerroot. Makes about 1/2 cup sauce. Each teaspoon sauce: About 7 calories, 0 g protein, 2 g carbohydrate, 0 g total fat (0 g saturated), 0 mg dr max cholesterol, 240 mg sodium. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce. Nutritional information is based on one serving without sauce. *Available in Asian food stores or some supermarkets in the refrigerator case in the produce section.