Meat & Cabbage Filling
chinese, dumplings, main dish
1 lb lean ground pork
2 tablespoon cold water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon salt
1 tablespoon finely chopped fresh ginger
1/2 lb chinese cabbage, trimmed & finely c; hopped (about 2 cups)
In a large bowl, combine all except cabbage. Mix well. Add cabbage and mix until thoroughly blended. Fill each wrapper with about 2 tsp. of filling. Fold edges together to make a half moon shape, pinching and pleating top edge to make a ruffled edge. Enlist assistance with the wrapping. It makes the work go faster.
Yield: 48 servings