Ingredients: |
Ingredients: 1/2 lb. ground pork
3 water chestnuts-- minced
pinch of sugar
1/4 tsp. salt
1/2 tsp. fresh ginger root minced
1 tsp. cornstarch (absorbs fat)
2 tsp. light soy sauce
can add green onions, zucchini, or any other veggie-- bean sprouts, bamboo shoots
won ton skins (ie. square wraps)
|
Directions: |
Directions:Mix all ingredients well with a fork stirring in one direction. Take a won ton skin (square wrap), put 1/2 to 1 tsp. meat mixture in the center. Dab some water on two adjacent sides of the skin. Take one corner of the skin and fold diagonally across to the opposite corner, forming a triangle, press to seal the edges. With filled won ton lying flat, grab the corners and bring the two sides together towards the filling. Dab one side just under the filling with water (or egg) and press a bit of the other side to it to seal, leaving the corners free.
Won tons may be frozen at this stage. Freeze on a cookie sheet with sides. Place so that they are not touching. When firm, place in freezer bag until needed.
When ready to use, place in boiling water until they appear translucent.
If deep frying them, fry fresh or frozen, in hot oil 350º F until golden brown. Serve with plum sauce or sweet and sour sauce. (Can pan fry too.)
For won ton soup, boil won ton in water as above (not soup broth because they will open.) For the broth, heat chicken broth, ginger, garlic, salt & pepper, onions, and soy sauce. At the table, put won tons in individual bowls, then pour broth over the won tons when ready to eat. |
This recipe for Won Tons is from