Chinese Pot Stickers

2 c. cabbage, finely chopped
1 tsp. salt
1/2 lb. shrimp, peeled, deveined, and finely chopped
1 lb. lean pork, ground
2 T. light soy sauce
2 T. Rice wine, Sherry or White wine
1 T. green onions, chopped
1 T. sesame oil
2 tsp. fresh ginger, chopped
2 cloves garlic, minced
64 wonton wrappers, usually 1 pkg.
1/4 c. vegetable oil
1 c. chicken stock

Dipping Sauce:

2 T. light soy sauce
1 T. rice vinegar
1 tsp. fresh ginger, minced

Sprinkle salt over the shredded cabbage,
and let stand for 5 mins.,then squeeze out liquid.

Squeeze out any liquid form the shrimp.

Mix cabbage, shrimp, pork, soy, wine, onion, oil,
ginger, and garlic (filling can be mixed and refrigerated
for up to 6 hrs. in advance).

On each wrapper (keep them covered with a damp
cloth so they do no dry out) place about 2 tsp.
of the mix, and seal the edges.

Use a bit of water on the edge. Try to press
out all the air, and ensure they are tightly sealed.

At this point you can freeze them individually on
a cookie sheet, and then place in a plastic bag.
They will keep for a month. Defrost in fridge before continuing.

In 2 lg. skillets heat 1 T. oil, fry 16 dumplings for 1 min., or
until golden on one side.

Add 1/4 c. of stock into the pan, reduce heat to low,
cover and cook, without turning for about 7 mins.,
or until the dumpling is translucent, and most of
the liquid has evaporated.

Uncover, and on higher heat cook for another 5-7 mins.,
or until the bottoms are dark brown.

Drain put on a platter, and keep warm.

Repeat for the remaining 32 dumplings.

Mix the dipping sauce, and serve with warm or hot dumplings.

Tip:
You can make them and then freeze them so all
you have to do is the final steps just before you serve them.