Fried wontons

Yield: 8 Servings

Measure Ingredient
10 ounces Wonton wrappers
1 pounds Ground beef
½ pounds Ground pork
½ cup Carrots; peeled and grated
1 \N Head bok choy; chopped
1 \N Whole onion; chopped
2 cups Bean sprouts; chopped
½ cup Soy sauce
3 tablespoons Brown sugar
3 tablespoons Cornstarch
1 tablespoon Rice wine
¼ cup Green onions; chopped
\N \N Black pepper; to taste

In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes.

Place one teaspoon of filling into center of a wonton wrapper. Moisten edges with water, fold four corners into center and seal. Place each wonton as it is finished on a plate covered with damp towel to prevent drying.

Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve.

Recipe by: Elizabeth Powell

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.

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