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4
Easy
By Christopher Tan and Amy Van
Published 2018
A Cantonese classic. The shape of the uncooked dumplings auspiciously echoes that of old Chinese gold ingots, plump bellies surrounded by a high rim. You can use either yellow or white wonton skins for these, depending on your preference. Yellow skins taste faintly alkaline but are more resilient than white skins.
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