Instructions: In bowl, combine chicken, shrimp, cabbage, water chestnuts, green onions, soy sauce, cornstarch, sesame oil, vinegar, chili paste, salt, and pepper until well mixed. Stir in egg white until well blended. Chill for 10 minutes. Arrange wonton wrappers on work surface. Place spoonful of filling on each. Brush edges with bit of water. Fold dough over into triangle; pinch edges to seal. Press little pleats into the sealed edge for decoration. Place on nonstick baking sheet lightly dusted with cornstarch.

Cover with dry kitchen towel. Lightly oil bottom of steamer basket with sesame oil. Arrange dumplings in basket, about 12 at a time. Place over boiling water. Steam for 4 minutes or until shiny and filling is no longer pink.

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NOTES : 8 servings/

Serving size: 1/8 recipe All sorts of dumplings or little packages similar to these turn up in Chinese cooking and are an integral part of dim sum. Like pyrohys, they are also similar to Italian ravioli. To turn them into pot stickers, brown the bottoms in a nonstick skillet before steaming.

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