Yield: 8 Servings
|4 cups||Sifted all-purpose flour|
|2||Eggs; lightly beaten|
|1 cup||Cold water|
|½||Head cabbage; chopped|
|4 cups||Celery; chopped fine|
|1 tablespoon||Soy sauce|
|1 tablespoon||Cornstarch dissolved in:|
|2 tablespoons||Cold chicken stock|
|1 can||(small) shrimp -or-|
|½ pounds||Fresh shrimp|
|½ pounds||Lean boneless pork; finely chopped|
Sift flour & salt into a bowl, making a well in the center of the flour & pour into it the eggs & cold water. With fingers, mix dough until it can be gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just until smooth, but still soft. Divide dough into 4 equal-sized balls. On a lightly floured surface, roll out 1 ball at a time as thin as you can get it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton soup, cut into
3-½ inch squares. Filling: Set a large skillet or Dutch oven over high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15 seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar, shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside.
Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery & onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other mixture back to pan & stir until well combined. Stir constantly until liquid starts to boil. Stir until slightly thickened. Pour all in a bowl & allow to cool to room temperature before using. Use about ¼ cup filling for each 7-8 inch wrapper. Close dough around filling & seal edges with lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown & crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet & sour sauce. To fix ahead of time, prepare egg rolls, partially fry & freeze. Fry frozen. (A lot of trouble, but worth every effort!). For won-ton soup, roll filling up in small pieces of dough & boil in chicken stock. Fry small won-tons for appetizers.
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From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .