Ingredients

• 3 cups Napa Cabbage (Shredded/Minced) approx. half a head
• 3/4 tsp Salt
• 3/4 lbs Ground Pork
• 4 Minced Scallions
• 2 Egg Whites (lightly beaten)
• 4 tsp Soy Sauce
• 1 1/2 tsp Grated Fresh Ginger
• 1 Medium Garlic Clove (Minced)
• 1/8 tsp Black Pepper

Cooking Directions

1. Toss cabbage with the salt in a colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes.
2. Squeeze out any excess moisture with your hands or spatula, then transfer to a medium bowl.
3. Add the remaining filling ingredients and mix thoroughly to combine.
4. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
5. Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), fill, seal, and shape the dumplings using about 1 teaspoon of the chilled filling per dumpling.
6. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings.
7. Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
8. Add 1/4 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 4 minutes. Uncover the skillet and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 1 to 2 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly.
9. Make some more!

Ingredients

• 0.5 lbs Spaghetti
• 4 oz Mushrooms (Sliced)
• 1 Onion (Chopped or Sliced)
• 2 Tomatoes (Sliced)
• 1 Garlic Clove (Minced)
• 3 oz Cheese (Grated)
• 0.75 pint Vegetable Stock
• To Taste Salt, Pepper, and Nutmeg

Cooking Directions

1. Boil water for spaghetti and cook 'til near done according to personal taste.
2. Saute chopped onion in olive oil.
3. Add mushrooms and cook down for 5 minutes.
4. Add sliced tomatoes, vegetable stock, and garlic.
5. Simmer 10 minutes.
6. Add seasonings to taste.
7. Add drained, cooked spaghetti and cook five minutes over gentle heat.
8. Add cheese, stir, and plate.

Ingredients

• 3 Chicken Breasts
• 4 oz Button Mushrooms (Sliced)
• 1 Shallot (Minced)
• 1 C Marsala Wine
• 4 tbsp Heavy Cream

Cooking Directions

1. If chicken breasts are really thick, cut in half lengthwise.
2. Brine breasts in 4 C water and 4 tbsp salt for an hour.
3. Season breasts with salt and pepper.
4. Pan fry breasts in 2 tbsp oil on medium-high for a few minutes and flip when half cooked.
5. Remove breasts from pan.
6. Brown mushrooms in pan until soft (a couple minutes).
7. When the mushrooms are near done, add minced shallots.
8. Add marsala and scrape the fond off the bottom of the pan.
9. Reduce marsala a couple of minutes.
10. Add heavy cream, stir well.
11. Reduce mixture until it can coat the back of a spoon.
12. Re-incorporate chicken breasts to coat.