Chinese Pit Stickers

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 wrappers at a time, brush edges lightly with water. On 1 half of each round, pinch four 1/4-inch pleats.

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.

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.

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.

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