Pork-and-Shrimp Dumplings

Ingredients

• 0.5 cup water chestnuts canned finely chopped
• 1 tablespoon cornstarch 
• 2 teaspoons cornstarch 
• 1 tablespoon cooking sherry dry
• 1.5 teaspoons gingerroot minced peeled
• 0.3 cup green onions minced
• 0.5 pound ground pork lean
• 0.3 cup low-salt chicken broth 
• 32 servings cabbage leaves green steamed
• 0.5 teaspoon salt 
• 0.3 pound shrimp minced peeled
• 32  won ton wrappers 

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Combine first 9 ingredients in a medium bowl; stir well, and set aside.
2. Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
3. Place dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out.
4. Line a bamboo steamer with steamed cabbage leaves.
5. Place dumplings 1/2 inch apart in steamer; cover with steamer lid.
6. Add water to a large skillet to a depth of 1 inch; bring to a boil.
7. Place steamer in skillet; steam dumplings for 10 minutes.
8. Remove dumplings from steamer.