Traditional Wontons

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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

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