Chinese Pit Stickers

Title:
Chinese Pit Stickers

Yield:
64 Appetizers

Categories:
Dumplings,
Shellfish,
Pork,
East/orient




Ingredients:





     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.


 


 Source: Canadian Living magazine, Feb 95 Presented in article "Cooking


 Lesson" Recipe by Canadian Living Test Kitchen


 


     [-=PAM=-]   PA_Meadows@msn.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini