Yield: 6 servings
Measure | 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 \N | Egg; beaten-for sealing |
6 \N | Dried Black Mushrooms; |
\N \N | Soaked and chopped |
2 \N | Scallions; chopped |
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.