Description[]
Contributed by Catsrecipes Y-Group
- Serves 4
Ingredients[]
- ½ lb ground pork
- 2 oz peeled shrimp, finely chopped
- 1 tsp brown sugar
- 1 tbsp chinese rice wine
- 1 tbsp light soy sauce
- 1 tbsp chopped green onion
- 1 tsp chopped fresh ginger root
- 24 wonton wrappers
- 3 cups chicken stock
- 1 garlic clove minced
Directions[]
- In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger.
- Blend well and leave to stand for 25-30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin.
- Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
- Press edges firmly to make a seal.
- Bring left and right corners together above the filling.
- Overlap the tips of these corners, moisten with water and press together.
- Place completed wrapper on the cornstarch platter and continue until all wrappers are used.
Soup[]
- Bring the chicken stock to a rolling boil.
- Drop wontons in and cook for 5 minutes.
- Garnish with chopped scallions and serve. (Note: uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer).
To fry[]
- Heat 2 to 3 cups of oil in a wok until hot.
- Deep-fry wontons in batches until golden, 2 to 3 minutes on each side.
- Drain.
- Serve with dipping sauce or duck sauce, also called plum sauce.
Notes[]
Wontons also freeze well. Just place on cornstarch covered cookie sheet and freeze. Place in Ziploc when frozen. Take out what is needed when making the soup.