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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