Wontons

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 lb. wonton skins

Filling:
1/2 lb. ground pork
1/2 lb. fresh shrimp, chopped
3 oz. water chestnuts, chopped
3 oz. bamboo shoots, chopped

Seasonings:
4 tbsp. thin soy sauce
1 tsp. sesame oil
2 tbsp. oyster sauce
1 tbsp. cornstarch
3 dashes white pepper
1/2 tsp. sugar
1 tsp. rice wine
1 egg, beaten, for sealing
6 dried black mushrooms, soaked and chopped
2 scallions, chopped

INSTRUCTIONS

Filling:
In a large bowl combine all the chopped ingredients and seasonings. Mix thoroughly; set aside.

To assemble the wontons, place 1 tsp. of filling just below the center of each wrapper; fold bottom over the filling. Roll up the filled cylinder, leaving 1/2 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.

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.

CHEF COMMENTS

For fried wontons: Do not boil. Deep-fry for 3 to 5 minutes.

These may be frozen. Defrost and reheat in 375°F oven for 15 minutes.

Tagged: asian, wontons add tags

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