Asian Dumplings

• 1 pound ground pork
• 1/2 cup fresh ginger minced
• 2 heads napa cabbage shredded and chopped
• 5 cloves garlic fresh, minced
• 1 cup wild mushrooms chopped finely
• 1 tablespoon corn starch plus extra for plating
• 1 tablespoon sugar
• 1 1/2 tablespoons salt
• 1 cup warm water in shallow bowl
• 2 packages wonton wrappers
• 2 quarts water salted, for boiling
• 1/2 cup scallions chopped, optional

1. In a large bowl, combine first 8 ingredients (pork through salt, and scallions, if desired). Mix well.
2. On a plate, place one wonton wrapper and wet the edges with warm water.
3. Place one spoonful of the pork mixture in the center of the wonton.
4. Fold wonton wrapper in half, over the mixture (use more warm water if nec.)
5. Pick up the dumpling and using water, pinch the ends together (make a seal)
6. Place on a plate that has been dusted with cornstarch.
7. Repeat until mixture is completely distributed.
8. Dust cornstarch on each layer of dumplings so they don't stick together.
9. To cook: Bring the salted water to boil in a large pot.
10. Place dumplings in boiling water, being careful not to overcrowd.
11. Boil for 2-3 minutes. The dumpling centers will turn slightly opaque.
12. Remove dumplings with slotted spoon.
13. Serve immediately with soy sauce or see recommended sauce.

ground pork, fresh ginger, cabbage, garlic, wild mushrooms, corn starch, sugar, salt, water, wonton wrappers, water, scallions

Taken from www.yummly.com/recipe/Asian-Dumplings-1645962 (may not work)