FRIED WON TONS

By stepjo7269

Nicholas Zhou

Ingredients

• Won Ton Filling:
• 1 1 30-35 package wonton skins, about 30-35
• 3/4 3/4 3/4 pound ground pork*
• 2 2 2 tablespoons finely chopped ham or prosciutto
• 1 1 1 tablespoon dark soy sauce
• 1 1/2 1 1/2 1/2 tablespoons finely chopped scallions
• 2 2 2 teaspoons finely chopped ginger
• 1 1 1 teaspoon sesame oil
• 1 1 1 egg, lightly beaten
• 1/2 1/2 1/2 teaspoon cornstarch
• 1 1 1 teaspoon sugar
• 1 1 to small bowl filled with water to moisten wrappers
• 2 2 2 cups oil for deep-frying
• Directions:
• to all the filling ingredients in a bowl and stir to mix together well.
• 1 to won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
• to Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make
• sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok.
• to with egg rolls, won tons should be served as soon as possible to ensure they remain
• crispy. Serve with Sweet and Sour sauce.

Preparation

Step 1

Variations:
*You can substitute other meat, such as chicken or ground veal.

**For the filling, add a few fresh water chestnuts, peeled and thinly sliced