Chinese Dumplings

Prepare filling: In 2-quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain.
Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible.
Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl. Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.
Arrange half of wonton-skin wrappers on large sheet of waxed paper. With pastrybrush, brush each wrapper lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrapper.
Bring opposite corners of wonton wrapper up over filling; pinch and pleat edges together to seal in filling.
Repeat with remaining wonton wrappers, egg white, and filling
In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently with spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through.
Meanwhile, prepare Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tablespoons angel-hair-thin strips peeled gingerroot. Makes about 1/2 cup sauce.
With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.