Preparation

Cut the cabbage across into thin strips. 

In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, sesame oil, and the pepper. 

In a bowl, mix the flour and boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Shape into a roll 12 inches long and cut into 1/2-inch slices. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling. 

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. 

Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. 

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

Yield: 24 Servings

NOTES : 

From lowsodiumcooking.com

 

Nutrition Facts
Serving Size			1
Servings Per Recipe			24
Amount Per Serving
Calories			54
Calories from Fat			24
% Daily Values *
Total Fat	3 gr		4%
Saturated Fat	1 gr		4%
Polyunsaturated Fat	1 gr
Monounsaturated Fat	1 gr
Cholesterol	9 mg		3%
Sodium	8 mg		0%
Potassium	46 mg		1%
Carbohydrates	4 gr		1%
Dietary Fiber	0.2 gr		1%
Protein	3 gr
Vitamin A			0%
Vitamin C			1%
Calcium			0%
Iron			2%
* Percent Daily Values are based on a 2000 calorie diet
Diabetic Exchanges
Starch		0
Fruit		0
Milk		0
Other Carbohydrates		0
Vegetable		0
Lean Meat		0
Very Lean Meat		0
Fat		0

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