Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          napa/green cabbage
                        - finely chopped
   1      teaspoon      salt
     1/2  pound         shrimp -- peel, devein
                        - finely chopped
   1      pound         lean ground pork
   2      tablespoons   light-colour soy sauce
   2      tablespoons   rice -- sherry, or white
                        -- wine
   1      tablespoon    green onion -- chopped
   1      tablespoon    sesame oil
   2      teaspoons     gingerroot -- minced
   1                    garlic clove -- minced
  64                    wonton wrappers [=2 pkgs]
     1/4  cup           vegetable oil
   1      cup           chicken stock -- or water
                        ***DIPPING SAUCE***
   2      tablespoons   light-coloured soy sauce
   1      tablespoon    rice vinegar
   1      teaspoon      gingerroot -- minced

Preparation:

1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and garlic. [Filling can be covered and refrigerated for up to 6 hours.] 2. With 3-inch round cutter, cut wonton wrappers into circles, keeping covered with damp cloth to prevent drying out. Working with 4 wrappers at a time, brush edges lightly with water. On 1 half of each round, pinch four 1/4-inch pleats. 3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side over filling, matching edges and pressing out all air. Press edges to seal. 4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent shape and pressing lightly to flatten bottom. [Dumplings can be prepared to this point, covered with plastic warp and refrigerated for up to 24 hours, or frozen, then stored in airtight container for up to 1 week; thaw in refrigerator before continuing.] Cover with damp cloth. 5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated. 6. Uncover and increase heat to medium; cook for 5-7 minutes or until liquid evaporates and bottoms are dark brown. Drain on paper towel. Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings. Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings. Source: Canadian Living magazine, Feb 95 Presented in article "Cooking Lesson" Recipe by Canadian Living Test Kitchen