Fried Wontons With Orange Dipping Sauce

On March 6, 1857, the Supreme Court, in Dred Scott vs. Stanford, ruled that no act of Congress or territorial legislature could make laws banning slavery. The fundamental argument was that slaves are not free and equal persons but the property of their masters. The ruling is analogous to Roe vs. Wade because today no state may make a law banning abortion to protect the unborn. The argument is similar: basically because the unborn are at the sovereign disposal of their mothers and do not have personal standing in their own right. There was no consensus in this country on the personhood and rights of salves. We were split down the middle. But the issue was so fundamental that the states went to war, and in the end the Lincoln administration overturned the Dred Scott decision. And today, 130 years later, we look back with amazing consensus and marvel at the blindness of our forefathers.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Appetizers, Chinese, Pork	4	Servings

INGREDIENTS

1	oz	Each cooked ground pork and
		cooked shrimp
1/4	c	Finely chopped scallions
1/4	c	Finely shredded Chinese
		cabbage
2	t	Reduced-sodium soy sauce
1/2	t	Cornstarch
1/4	t	Ground ginger
20		Wonton wrappers, 3 x 3-inch
		squares
1	T	Peanut oil
2	t	Reduced-calorie margarine
2	T	Teriyaki sauce
		DIPPING SAUCE:
4	t	Reduced-calorie orange
		marmalade
2	t	Each hoisin sauce
		and rice vinegar

INSTRUCTIONS

WONTONS:  In medium bowl combine pork, shrimp, scallions, cabbage, soy
sauce, cornstarch and ginger, mixing well. Spoon an equal amount of
pork mixture (about 1 teaspoon) onto the center of each wonton
wrapper; moisten edges of wrappers with water and fold wrappers in
half, triangle- fashion, enclosing filling and forming 20 wontons.
Press edges together to seal; bring base corners of each triangle
together, overlapping corners, and press to seal.  In 12-inch  nonstick
skillet or a wok, combine oil and margarine and heat, over  high heat,
until margarine is bubbly and hot; add wontons and cook,  turning
frequently, until browned on all sides. Add teriyaki sauce  and bring
to a boil, stirring to coat wontons. Use slotted spoon to  remove
wontons to serving plate, reserving pan drippings. Set wontons  aside
and keep warm. DIPPING SAUCE: To same skillet (or wok) add the
ingredients for dipping sauce and stir to combine with pan drippings.
Pour sauce into small bowl and serve with wontons. Makes 4 servings  of
5 wontons each.

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