Chicken-Pine Nut Dumplings with Chili-Chili Dipping Sauce

• 1/2 pound ground chicken
• 1/2 cup minced drained canned water chestnuts
• 1/2 cup minced fresh cilantro
• 1/3 cup finely chopped pine nuts
• 1/3 cup minced green onions
• 3 tablespoons dry Sherry
• 2 tablespoons soy sauce
• 1 tablespoon minced peeled fresh ginger
• 1 large egg, beaten to blend
• 1/2 teaspoon ground black pepper
• 40 wonton wrappers, trimmed into 3-inch squares
• Nonstick vegetable oil spray
• Shredded Napa cabbage
• Ginger-Chili Dipping Sauce

1. Sprinkle baking sheet with flour.
2. Mix first 10 ingredients in large bowl.
3. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper.
4. Moisten edges of wrapper with water.
5. Using fingertips, bring all corners of wrapper together over filling.
6. Press edges of wrapper together, enclosing filling completely.
7. Place dump-ling on baking sheet.
8. Repeat with remaining chicken mixture and wrappers.
9. (Can be made 2 weeks ahead.
10. Cover tightly; freeze.
11. Do not thaw before steaming.)
12. Place steamer rack in large pot.
13. Pour enough water into pot to reach depth of 1/2 inch.
14. Spray rack with nonstick spray.
15. Bring water to simmer.
16. Working in batches, arrange dumplings side by side (but not touching) on rack.
17. Cover; steam until dumplings are cooked, about 12 minutes.
18. Line large platter with cabbage; top with dumplings.
19. Serve with sauce.

ground chicken, water chestnuts, fresh cilantro, pine nuts, green onions, sherry, soy sauce, fresh ginger, egg, ground black pepper, wonton wrappers, vegetable oil spray, cabbage, gingerchili dipping sauce

Taken from www.epicurious.com/recipes/food/views/chicken-pine-nut-dumplings-with-chili-chili-dipping-sauce-102612 (may not work)