Peter Lee, 48, makes about 1,000 dumplings a day as dim sum chef at the China Fun restaurant in New York City. He starts at 8 a.m., making dough with 100 pounds of flour and creating a filling with 70 pounds of pork and 200 pounds of cabbage, and also crafts the rest of the restaurant's dim sum menu, including pork buns and scallion pancakes.

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