Makes 40 dumplings.

INGREDIENTS

  • 1/2pound ground chicken
  • 1/2cup minced drained cannedwater chestnuts
  • 1/2cup minced fresh cilantro
  • 1/3cup finely chopped pine nuts
  • 1/3cup minced green onions
  • 3tablespoons dry sherry
  • 2tablespoons soy sauce
  • 1tablespoon minced peeled fresh ginger
  • 1large egg, beaten to blend
  • 1/2teaspoon ground black pepper
  • 40wonton wrappers, trimmed into3-inch squaresnonstick vegetable oil sprayshredded napa cabbage
  • ginger-chili dipping sauce

    DIRECTIONS

    Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)


    Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.


    Line large platter with cabbage; top with dumplings. Serve with sauce.