| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Meats, Pasta | 1 | Servings |
INGREDIENTS
| 10 | Chinese mushrooms, small | |
| 1/4 | lb | Prawns |
| 5 | Fresh water chestnuts (OR 7 canned ones) | |
| 1/2 | lb | Ground pork |
| 1 | Green onion, finely chopped | |
| 1 | pk | Wonton skins |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ts | Thin soy sauce |
| 1 | ts | Oyster sauce |
| Dash of pepper | ||
| 1 1/4 | tb | Cornstarch |
| 1 | sm | Egg |
| * * | ||
| * |
INSTRUCTIONS
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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