Yield: 1 servings
|1 pounds||Won ton skins|
|½ pounds||Fresh ground pork|
|½ pounds||Fresh prawns|
|4 \N||Dried mushrooms, soaked for 2 hours|
|8 \N||Water chestnuts, finely chopped|
|2 \N||Stalks green onions, finely chopped|
|2 smalls||Eggs, beaten|
Here are three won ton related recipes++fried won tons, won ton soup and a dip for the fried won tons. I have recipes for won ton dough too, if you want them. Personally, I find the won ton skins available in markets to be just fine and a lot less work! Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto 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. [This should give you a little bundle that looks kinda like a nurses hat. S.C.] FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.
Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F.
Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.
You may substitute ground turkey for meat in won ton 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.
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideburg.