Recipe By : Connie Halliday
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 lb Ground pork
1 c Chinese cabbage -- minced
2 Green onions -- minced
1 Egg
1 tb Light soy sauce
1/2 ts Salt
1/2 ts Orange zest -- grated
1/2 ts Hot chili oil
Corn starch
40 Won-ton wrappers --
- cut into circles
1/2 c Peanut oil
1 c Water
Combine port, cabbage, onion, egg, soy sauce, salt, orange zest, and
hot chili oil in large bowl and mix well.
To Assemble:
Dust waxed or parchment paper with corn starch.
Set 1 rounded teaspoon filling in center of won tom 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 corn starch 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.
Dipping Sauce:
Mix hot chili oil, rice vinegar, and soy sauce to taste.
