Pork Dumplings

Directions

1. 1
   Blanch the chinese cabbage leaves until soft.
2. 2
   Cool then chop finely.
3. 3
   Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, sherry (chinese wine can be used) and sesame oil (if using).
4. 4
   Plase about 1 tablespoon of filling into the centre of a wonton wrapper.
5. 5
   Moisten edges of wrapper with water, fold into triangle (or half moon if using round wrappers) shape and seal by pinching tightly.
6. 6
   Poach in boiling water for 2 minutes.
7. 7
   Turn the heat off under the water and allow to sit for 2 minutes.