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	<title>Feast Asia &#187; Chinese cooking</title>
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		<title>How to wrap and fold wontons, Kylie Kwong style</title>
		<link>http://feastasia.net/food/how-to-wrap-and-fold-wontons-kylie-kwong-style/</link>
		<comments>http://feastasia.net/food/how-to-wrap-and-fold-wontons-kylie-kwong-style/#comments</comments>
		<pubDate>Sat, 14 Feb 2009 08:21:28 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[Chinese cooking]]></category>
		<category><![CDATA[Kylie Kwong]]></category>
		<category><![CDATA[wonton]]></category>
		<category><![CDATA[wonton skin]]></category>

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		<description><![CDATA[Wonton goes into the broth. Other times, it is deep fried. It should not be confused with shaomai (siu mai, siomai), the pork dumpling with open tops one finds in dim sum carts and usually served for yum cha. We had wonton soup for lunch today but before I post the wonton recipe, let me [...]]]></description>
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