| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Entertainin |
100 |
Servings |
INGREDIENTS
| 6 |
oz |
Ground pork if you can't find it, substitute sweet Italian sausage |
| 1 |
tb |
Sesame oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Quarter sized slice ginger, finely minced |
| 4 |
oz |
Peeled deveined shrimp, finely chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 1/4 |
c |
Chicken broth |
| 1/4 |
c |
Fresh coriander, chopped |
|
|
Salt and crushed red pepper |
| 100 |
|
Round Wonton skins |
INSTRUCTIONS
Heat ground pork in sesame oil, cooking it and separating it until no
longer pink. Stir in the garlic and ginger and saute for a moment. Add
chopped shrimp and saute until opaque. Transfer mixture to a bowl and with
a wooden spoon or your hands work in soy sauce, rice vinegar, broth and
coriander; season with salt and crushed red pepper.
To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one
edge only. Gather top edge over and pleat and press down as you go. (Can be
frozen on parchment lined baking pan; when solid, place in freezer bags).
To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the
wontons in a single layer until brown on one side, about a minute. Pour off
most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or
broth. When liquid is steaming, cover the skillet, and time the cooking for
2 minutes or until filling is heated through. If you make wontons in
advance, reheat in a steamer..
Yield: 100 wontons Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW#PS6551
Posted to MC-Recipe Digest V1 #494 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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