Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground chicken -- or pork
     1/4  pound         raw shrimp -- peeled and deveined
                        -- finely chopped
     1/2  cup           finely shredded and chopped cabbage
   8                    water chestnuts -- finely chopped
   2                    green onions -- finely chopped
   1      tablespoon    lite soy sauce
   2      teaspoons     cornstarch
   1      teaspoon      sesame oil and rice vinegar
     1/4  teaspoon      hot Oriental chili paste
   1      pinch         salt and white pepper
   1                    egg white
  24                    wonton wrappers

Preparation:

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.