Steamed Chinese Dumplings

• 5 napa cabbage leaves
• 3/4 pound lean ground pork
• 2 tablespoons green onions minced
• clove garlic 1 lg., minced
• 1 teaspoon ginger root finely minced
• 4 shitake mushrooms fresh, minced, see note
• 3 tablespoons bamboo shoots minced
• 1 egg lightly beaten
• 1 tablespoon chinese rice wine or dry sherry
• 1 1/2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 40 won ton skins round
• fresh cilantro or parsley leaves

1. Place cabbage leaves on the rack of a steamer. Set over boiling water, cover pot and steam 1 to 2 minutes, or until leaves are limp.
2. Remove from rack, pat dry with paper towels and finely chop to measure 1 cup. Combine with all remaining ingredients except won ton skins and cilantro leaves. Test the filling by placing a teaspoon of it in shallow dish on steaming rack over boiling water. Cover pot and steam 5 minutes. Taste and adjust seasoning.
3. To form dumplings, cut out rounds from won ton skins using a 3" round cookie cutter or glass. Loosely cup wrapper in the palm of your hand and place a tablespoon of filling in center. Bring sides up to cover the filling, making pleats around the top to resemble an opened tulip.
4. The wrapper should tightly hug the filling and the top of the filling should be exposed. Place a tiny cilantro or parsley leaf on the filling. Gently flatten the bottom of the dumplings by pressing with your finger tips. As dumplings are made, cover them with a towel so they don't dry out.
5. Use a bamboo steamer, preferably over simmering water in a wok. Place each dumpling on a 2" square or aluminum foil and set inside steamer. Foil may overlap, but dumplings should be at least 1" apart. Stack baskets on top of each other and cover top with lid. Steam 20 minutes.

cabbage, lean ground pork, green onions, clove garlic, ginger root, mushrooms, bamboo shoots, egg, chinese rice wine, soy sauce, cornstarch, round, fresh cilantro

Taken from www.yummly.com/recipe/Steamed-Chinese-Dumplings-1674104 (may not work)