Servings: 6

1 cup shredded cabbage 1 cup shredded cabbage
½ teaspoon salt ½ teaspoon salt
1 carrot, grated 1 carrot, grated
½ cup minced green onion ½ cup minced green onion
1 tablespoon minced ginger 1 tablespoon minced ginger
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons Shaoxing (or dry sherry) 2 tablespoons Shaoxing (or dry sherry)
1 teaspoon dark sesame oil 1 teaspoon dark sesame oil
¼ cup egg white ¼ cup egg white
1 teaspoon cornstarch 1 teaspoon cornstarch
24 won-ton wrappers, use the thin, round, ready-made wrappers (siu mai) 24 won-ton wrappers, use the thin, round, ready-made wrappers (siu mai)

Toss cabbage with salt and place in a colander to drain for 30 minutes. Squeeze out excess moisture.
In a large bowl, combine cabbage, carrot, green onion, ginger, soy sauce, wine, oil, egg white, and cornstarch' blend thoroughly.
Place a wrapper on a clean, dry cutting board. Place 1 tablespoon (or so) of stuffing in the center of the wrapper. Gently fold the wrapper in half to make a semi-circle (or triangle if using square wrappers). Wet the sides of the wrapper (with water) to seal. Press a fork into the edges to help seal. Repeat with rest of the wrappers and stuffing.
In a hot non-stick pan, coat with oil (or cooking spray) and place dumplings in the pan. Cook until just brown on one side, turn and brown the other side. When browned on both sides, pour in about ¼ cup of water and immediately cover to about 10 minutes. This will steam the dumplings.
Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.