Pork-And-Shrimp Dumplings

• 1/2 pound lean ground pork
• 1/4 pound medium shrimp, peeled and minced
• 1/2 cup finely chopped canned water chestnuts
• 1/4 cup minced green onions
• 1/4 cup low-salt chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1/2 teaspoon salt
• 1 1/2 teaspoons minced peeled gingerroot
• 32 won ton wrappers
• 2 teaspoons cornstarch
• Steamed green cabbage leaves

1. Combine first 9 ingredients in a medium bowl; stir well, and set aside.
2. Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out.
3. Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.

lean ground pork, shrimp, water chestnuts, green onions, lowsalt chicken broth, cornstarch, sherry, salt, gingerroot, wrappers, cornstarch, steamed green cabbage

Taken from www.myrecipes.com/recipe/pork-and-shrimp-dumplings (may not work)