New Year Dumplings
(Kiy Note: I cannot remember where I found this.)

1 small head Napa cabbage (about 1½ pounds)
1 teaspoon salt
½ pound lean ground pork or chicken
1/3 pound garlic chives or scallions
2 tablespoons soy sauce
1½ tablespoons toasted sesame oil
1 tablespoon rice wine or sake
1 ½ tablespoons minced fresh ginger
1 tablespoon cornstarch
Cornstarch for dusting
40 round won ton or gyoza wrappers
Vegetable oil (peanut is good) for frying

½ cup soy sauce
¼ cup rice wine vinegar

1. Wash and dry the cabbage leaves. Stack and slice lengthwise and widthwise into a 1/4 dice. Toss the chopped cabbage with the salt and let sit for thirty minutes. Drain and squeeze out all excess water with your hands.

2. Mince the garlic chives or scallions and the ginger. Combine these with the drained cabbage, ground pork or chicken, soy sauce, sesame oil, rice wine or sake, and cornstarch.

3. Dust a cookie sheet or cutting board with cornstarch for a work surface. Place a small spoonful of the filling at the center of each round wrapper. Wet the edges of the wrapper and fold in half. Crinkle the edges of the half moon shape to seal.

4. Heat oil in a wok or large frying pan to 350 degrees. Have a cookie sheet lined with paper towels ready for draining the cooked dumplings. Carefully drop the dumplings into the hot oil using a slotted spoon. Do not crowd the dumplings. Fry them in shifts. Don't disturb them too much while they are frying. Turn once if needed. Remove the dumplings once they are golden brown, about 3-5 minutes. Reduce heat if oil starts to smoke. Drain on paper towels before transferring to a serving dish. Eat promptly with the dipping sauce.

Makes 40
Per dumpling (not including dipping sauce): 90 calories, 2 g protein, 6 g carbohydrates, 6 g fat, 5 mg cholesterol, 160 mg sodium, trace fiber. Calories from fat: 67 percent.

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