Description
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Ingredients
- ½ pound ground pork
- ¾ pound cooked shrimp, shelled, deveined and coarsely chopped
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh ginger root
- 2 tablespoons chopped water chestnuts
- 1 teaspoon cornstarch
- ¼ teaspoon garlic salt
- 1 pinch white sugar
- 1 tablespoon dry sherry
- 1 teaspoon chili oil
- 1 tablespoon soy sauce
- ¼ teaspoon sesame oil
- 1 (16 ounce) package wonton skins
- 1 pinch garlic salt
- 1 egg white
Instructions
- In a large skillet
- cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl
- combine the shrimp
- ground pork
- green onions
- ginger
- and water chestnuts. Mix in the cornstarch
- garlic salt
- and sugar. Mix in the dry sherry
- chili oil
- soy sauce
- and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges
- sealing them closed with egg whites.
- Meanwhile
- bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface
- add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 6