INGREDIENTS

INSTRUCTIONS

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 tom
skin, pressinglightly 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.
Recipe By     : Connie Halliday
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 10:03:02 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for dipping.

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