Wontons
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | tablespoon | Cornstarch |
| 3 | dashes | White pepper |
| ½ | teaspoon | Sugar |
| 3 | ounces | Water Chestnuts; chopped |
| 3 | ounces | Bamboo Shoots; chopped |
| 1 | teaspoon | Rice wine |
| 1 | Egg; beaten-for sealing | |
| 6 | Dried Black Mushrooms; | |
| Soaked and chopped | ||
| 2 | Scallions; chopped | |
Directions
FILLING
SEASONINGS
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.