Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Pork; Finely Ground |
| 1 tablespoon | Dry White Wine |
| 1 teaspoon | Salt |
| 1 teaspoon | Garlic; Minced |
| 10 ounces | Can Chinese Vegetables; Drained And Chopped |
| 4 ounces | Mushrooms; Canned, Drained And Chopped |
| ½ teaspoon | Sugar |
| 1 tablespoon | Soy Sauce |
| 1 small | Onion; Diced |
| \N \N | Won-Ton Wrappers |
| \N \N | Oil For Frying |
1. Brown pork and drain well.
2. Saute onions in a little of the pork grease.
3. Combine all ingredients except Won Ton Wrappers.
4. Place a spoonful of filling in center of each wrapper.
5. Fold like an envelope. Dab corners with water to secure.
6. Fry in 2 inches of hot oil until golden. Drain on paper towel.
7. Arrange on plate with small cup of soy sauce for dipping.
Makes 6 cups of filling.
NOTES : Note: these may be frozen before frying.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997