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Won Tons Recipe

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This recipe for Won Tons, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Beaumont
Added: Tuesday, April 15, 2008

Category:
Category:

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 350 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.

Personal Notes:
Personal Notes:
I got this recipe from a cooking class at Macey's grocery store here in Provo, UT. It was an eight week long class taught by Jackie Robins--she called it Homemaking 101. I took it when I was pregnant with Teresa. It was once a week and happened to be the day Rebecca babysat for us to have our weekly date night. Rebecca thoroughly enjoyed reaping the rewards of my class as I usually had to bring home food to try out cooking what I had learned! Rebecca really liked these won tons. I really enjoyed the class and still use many of the recipes I acquired.

 

 

 

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