Yield: 8 Servings
|½ pounds||Ground pork; cooked|
|¼ cup||Waterchestnuts; canned, minced|
|¼ cup||Mushrooms; minced|
|2 tablespoons||Green onion; finely chopped|
|¼ teaspoon||Monosodium glutamate or Aji-no-moto|
|⅛ teaspoon||Black pepper|
|1½ teaspoon||Soy sauce|
|1 pack||Won-ton wrappers|
|¼ cup||Soy sauce|
|⅓ cup||Apple cider vinegar|
|½ teaspoon||Red food coloring|
SWEET & SOUR SAUCE
Combine first 9 ingredients <pork through soy sauce> in bowl and mix well <I leave out the MSG>. Place ½ t. of mixture on each won ton toward one corner. Dampen two opposite corners and fold into an uneven triangle. Press well to seal in filling. Then bring open ends together and press with a little water.
Deep fat fry won ton until light brown in preheated 350 degree oil. Drain on paper towl and serve hot. Keep warm in oven until needed amount is cooked.
Serve with Sweet and Sour Sauce which is made by combining last 6 ingredients <sugar through food coloring> in a saucepan and cook over low heat until thick, stirring constantly. Makes about 1½ cups. Serve warm.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Dec 23, 1997