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2/3 pound ground pork
1 cup Chinese cabbage, minced
2 green onions, minced
1 egg
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon orange peel, grated
1/2 teaspoon hot chili oil
40 won-ton wrappers, cut into circles
1/2 cup peanut oil
1 cup water

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel
and hot chili oil in large bowl and mix well. To assemble: Dust
waxed or parchment paper with cornstarch. Set 1 rounded teaspoon
filling in center of won ton skin, pressing lightly so filling
forms narrow band across middle. Moisten rim of skin. Bring
opposite sides together to form semicircle. Pinch together around
outer edge. Transfer to cornstarch dusted paper. Cover with dry
kitchen towel. Repeat with remaining won ton and filling. Place
two heavy 12" skillets over low heat. Add 1/4 cup oil to each.
Arrange dumplings in skillets in rows, fitting closely together.
Increase heat to medium-high and cook uncovered until bottoms are
deeply golden, about 2 minutes, checking occasionally. Add 1/2
cup water to each pan and cover immediately. Let steam until skins
are translucent, about 3 minutes. Remove cover and continue cooking
over medium to medium-high heat until bottoms are very crisp and
well browned. Drain off excess oil if necessary. Loosen dumplings
with spatula and transfer to serving dish. Serve immediately.

Mix hot chili oil, rice vinegar and soy sauce to taste for dipping.


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