Yield: 6 servings
|1 pounds||Wonton skins|
|½ pounds||Ground Pork|
|½ pounds||Shrimp; chopped, fresh|
|4 tablespoons||Soy Sauce; thin|
|1 teaspoon||Sesame oil|
|2 tablespoons||Oyster sauce|
|3 dashes||White pepper|
|3 ounces||Water Chestnuts; chopped|
|3 ounces||Bamboo Shoots; chopped|
|1 teaspoon||Rice wine|
|1 \N||Egg; beaten-for sealing|
|6 \N||Dried Black Mushrooms;|
|\N \N||Soaked and chopped|
|2 \N||Scallions; chopped|
To make the filling: In a large bowl, combine all the chopped ingredients and seasonings. Mix thoroughly, set aside. To assemble the wonton: Place 1 teaspoon of filling just below the center of each wrapper, fold bottom over the filling. Roll up the filled cylinder leaving ½ inch of wrap unrolled at the top. Fold both sides down under the cylinder. Pinch ends firmly together with the beaten egg.
As each wonton is finished, place it on a plate and cover with a moistened towel. To cook: In a wok or large pot, bring 3 quarts of water to a boil and drop in wontons. Return to boil and reduce heat.
Simmer 5 minutes. Drain and rinse under cold running water to stop cooking. Drain well. Serve with dipping sauce or soup. For Fried Wontons: Do not boil. Deep fry 3-5 minutes. May be frozen. Defrost and reheat in 375 degree oven for 15 minutes.