| 2 cups shredded napa cabbage |
| 1/2 pound ground pork or chicken |
| 1/2 cup lightly packed fresh cilantro leaves, finely chopped |
| 2 scallions, minced |
| 1 garlic clove, minced |
| 1 teaspoon minced fresh ginger |
| 1 teaspoon soy sauce |
| 1 teaspoon Asian sesame oil |
| 1/2 teaspoon salt |
| 1/2 teaspoon freshly ground pepper |
| 60 wonton skins |
| 2 to 3 cups vegetable oil, for deep-frying (optional) |
| Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt |
| Soy-Vinegar Sauce: |
| Makes 1/4 Cup |
| 3 tablespoons soy sauce |
| 1 tablespoon rice vinegar |
| In a small bowl, stir together the soy sauce and vinegar. |
| Orange Sweet-and-Sour Sauce: |
| Makes 1 Cup |
| 1 whole small dried red chile |
| 2/3 cup fresh orange juice |
| 1/4 cup cider vinegar |
| 2 tablespoons orange marmalade |
| 1/2 teaspoon grated fresh ginger |
| 1/4 teaspoon salt |
| In a small nonreactive saucepan, simmer all the ingredients over low heat for 5 minutes. Let cool. |
| Spicy Fish Sauce: |
| 2 tablespoons fresh lime juice |
| 1 tablespoon fish sauce* |
| 1 teaspoon chili paste |
| 1/2 teaspoon sugar |
| 1/2 teaspoon coarsely chopped fresh cilantro |
| *Available at Asian markets |
| Combine all the ingredients and stir to dissolve the sugar thoroughly. |
| Let stand for 5 minutes before serving. |
| Spiced Salt: |
| Use this flavored salt as a dip for any fried food or as a dry rub in cooking. |
| Makes About 1/4 Cup |
| 1 teaspoon cumin seeds |
| 1 teaspoon fennel seeds |
| 1 teaspoon Szechuan peppercorns |
| 1/2 teaspoon freshly ground pepper |
| 2 tablespoons coarse salt |
| In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes. |
| Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl. |
| Add the ground pepper and salt and mix well. |
