| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | pk | Wonton wrappers |
| 3/4 | lb | Ground pork |
| 4 | Green onions, sliced thinly | |
| 2 | Garlic cloves, minced | |
| 2 | ts | (about) minced fresh ginger |
| 1 | tb | Soy sauce (up to 2) |
| 1 | ds | Sherry |
| 1 | ds | White pepper |
| 1 | Egg white | |
| 1 | Egg beaten with a splash of cold water | |
| Oil for deep frying |
INSTRUCTIONS
Brown ground pork with garlic and ginger. Drain fat and cool slightly. Place pork in a bowl and add green onions, soy sauce, sherry, white pepper and egg white. Mix thoroughly. To make wontons, place a wrapper in your palm with a corner pointing at your wrist. Place about 2 teaspoons of filling in the center. Have the beaten egg close at hand and (I used my finger for this) moisten the 2 lower edges of the wrapper with beaten egg. Fold the wrapper in half, bringing the lower corner up to the top corner. Seal the edges, pressing out any air. With the long side of the triangle in the lower part of your hand, moisten the FRONT of the left-hand corner and the BACK of the right-hand corner. Using a twisting motion secure the two corners together in back of the triangle. The final result should look nearly identical to the restaurant wonton. Deep fry a half dozen or so at a time in hot oil until brown. Drain well and place on paper towels in a warm oven. Serve with your favorite Chinese dipping sauce. Posted to EAT-L Digest 03 Feb 97 by Patricia Williams <[email protected]> on Feb 4, 1997.
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