Pan-fried Dumplings

Yields three dozen.

1 lb. ground chicken breasts
1/4 cup minced green onions, tops and bottoms
1 large garlic clove, minced
1/2 cup shredded cabbage (you can use bagged coleslaw mix)
1/4 tsp. Chinese Five Spice
1 Tbsp. soy sauce
1/4 white pepper
1/4 cup sherry or sweet vermouth
1 Tbsp. cornstarch
2 tsp. sesame oil
1 package wonton wrappers
1/2 cup water (to help seal the edges of the dumplings)

1. In a large bowl, combine the ground chicken, minced green onions, garlic, shredded cabbage, Chinese Five Spice, soy sauce, pepper, sherry or vermouth, cornstarch and sesame oil until everything is well mixed.
2. Place the wonton wrappers on a work surface and line a baking sheet with parchment paper.
3. Place a couple of teaspoons of the filling in the center of one of the wrappers.
4. Dip a small pastry brush or your finger into 1/2 cup of water and brush a little water around the edge of one side of the wonton wrapper.
5. Fold one of the sides over the filling and gently press to seal the dumplings.
6. Pinch the top to make a couple of pleats on the seam of the dumpling and place it on the baking sheet. Repeat the steps.
7. Once you have filled each dumpling, place them into the freezer on the baking sheet for 30 minutes or until they are almost frozen. Transfer them into plastic freezer bags until you are ready to cook them. These will last in the freezer for up to two months.
8. To cook, remove the desired amount of dumplings from the freezer. Add one cup of water and one tablespoon of vegetable oil into the bottom of a 10-inch nonstick skillet.
9. Over medium-high heat, bring the oil and water to a simmer. Add desired amount of dumplings and cover.
10. Simmer dumplings for 10 to 12 minutes or until most of the water has evaporated. Reduce the heat and continue to cook covered for an additional 2 to 3 minutes or until the dumplings are tender and a little toasted on the bottom. Serve immediately with your favorite dipping sauce.