These Holiday Shrimp Pot Stickers are better than any you can buy. Make them ahead of time and freeze so all you have to do is the final steps. They make wonderful appetizers for your Thanksgiving and Christmas guests. They can be taken directly from the freezer and fried but allow a little extra time to cook.

Ingredients:
• 1.5lb shrimp, peeled, deveined and finely chopped 
• 2 cups cabbage, finely chopped 
• 1 teaspoon salt 
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons white wine 
• 1 tablespoon green onion, chopped • 1 tablespoon sesame oil 
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced 
• 64 wonton wrappers (usually 1 pkg) 
• 1/4 cup vegetable oil 
• 1 cup chicken stock

Directions:
• Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid. Squeeze out any liquid from the shrimp. Mix cabbage, shrimp, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance). On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing). In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm. Repeat for the remaining 32 dumplings. • Mix the dipping sauce and serve with warm or hot dumplings.