1 lb. ground chicken
1 tbsp. minced ginger
1/4 c. minced scallions
1 tbsp. soy sauce
1 piece dried tangerine peel, soaked to soften, then minced
2 tbsp. water
1/2 tsp. sugar
1/2 tsp. black pepper
1 tbsp. oyster sauce
2 tbsp. cornstarch
1/2 to 1 lb. round Won Ton skins

Combine all filling ingredients and let stand 15 minutes to blend flavors. Place a tablespoon of filling on each Won Ton skin and completely enclose filling, forming a small ball. Pinch to seal.

Place smooth surface on oiled plate. Repeat with remaining filling and skins. Steam above boiling water 15 minutes. Serve immediately or make ahead and reheat in steamer.