Directions:
1. Put the pork in a bowl and beat in the cilantro, garlic, chile, 1 tablespoon of the cornstarch, the egg white, and salt. Beat together to a thick, smooth texture. With damp hands shape into 16 equal portions and roll into balls.
2.Put a pork ball in the center of each wonton skin. Make a paste by mixing the remainging cornstarch with 1 tablespoon of water. Brush the edges of the skins with the cornstarch paste and gather them up around the filling to make half into small, sacklike packages, and the rest into triangular shapes.
3. Arrange the dumplings in a single layer (in batches if need be) in the top of a steamer and cook over boiling water for 10-15 minutes, until the meat is cook through.
4. Heat the oil in a wok and carefully drop the packages into it. Deep-fry for 2-3 minutes, until golden brown and crisp. Drain on paper towels.
5. Serve hot with chili sauce.
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