INGREDIENTS

INSTRUCTIONS

WRAPPERS
FILLING
Sift flour & salt into a bowl, making a well in the center of the flour &
pour into it the eggs & cold water. With fingers, mix dough until it can be
gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just
until smooth, but still soft. Divide dough into 4 equal-sized balls. On a
lightly floured surface, roll out 1 ball at a time as thin as you can get
it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton
soup, cut into
3-1/2    inch squares. Filling: Set a large skillet or Dutch oven over
high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15
seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar,
shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside.
Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery
& onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other
mixture back to pan & stir until well combined. Stir constantly until
liquid starts to boil. Stir until slightly thickened. Pour all in a bowl &
allow to cool to room temperature before using. Use about 1/4 cup filling
for each 7-8 inch wrapper. Close dough around filling & seal edges with
lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown &
crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet &
sour sauce. To fix ahead of time, prepare egg rolls, partially fry &
freeze. Fry frozen. (A lot of trouble, but worth every effort!). For
won-ton soup, roll filling up in small pieces of dough & boil in chicken
stock. Fry small won-tons for appetizers.
LYN TONEY
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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