|1 pounds||Wonton skins; -=OR=-|
|1 pounds||Home made wonton*|
|½ pounds||Ground pork;fresh|
|½ pounds||Shrimp; fresh|
|4||Chinese mushrooms;dried soaked for 2 hours|
|8||Water chestnuts; finely chop|
|2||Green onion stalks;chop fine|
*Recipe is included in this collection. Shell and devein shrimp.
Finely mince. Stem mushrooms and mince caps. Mix with shrimp, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. WRAPPING: Place wonton squares on working surface so corners face up, down, left and right.
Place 1 tsp. filling in the center of each skin. Dip a little of the beaten egg on the bottom corner, bring top corner to meet bottom corner. Press to seal.
Moisten left corner and bring right corner to meet it.
Press to seal. FRYING: Heat 4 cups oil in wok. Fry wrapped wonton until golden (about 2 min.) and turn over once. Drain and serve hot.
DO-AHEAD NOTES: Deep fry wonton, cool and freeze. To reheat, preheat oven at 350 degrees. Place frozen wonton onto cookie sheet and heat for 12-15 min. Yield: About 60-70 wonton.
COMMENTS: You may substitute ground turkey for pork in the wonton filling. However, since turkey is drier and more bland than pork, add a few more water chestnuts and ¼ tsp. monosodium glutamate to enhance flavor and texture. Serve with Sweet and Sour Sauce. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
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