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



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.

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