Pot Stickers
3/4 lb. Ground pork4 oz Cabbage
1/2 lb. Onion Finely Chopped
1 whole Egg
1 tbs. Soy sauce, light
1/2 tsp. Salt
1/2 tsp. Orange peel Finely Chopped
1/2 tsp. Chili oil
Cornflour
40 Won-ton wrappers
1/4 cup Oil (peanut)
Combine pork, cabbage, onion, egg, soy sauce, salt, orange peel and chili oil in large bowl and mix well.
To assemble: Dust waxed or parchment paper with cornflower. Set one 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 cornflour dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add half of the 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 two minutes, checking occasionally. Add 6 fl-oz water to each pan and cover immediately. Let steam until skins is 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.