PORK-AND-SHRIMP WON TONS

By dyannucci

MAKES 24
can be made ahead individually wrapped and frozen, the reheat

Ingredients

• 1/2 pound ground pork
• 1/44 pound peeled, deveined shrimp,
• chopped
• 3 green onions, finely chopped
• 2 tablespoons grated fresh ginger
• 1 tablespoon rice wine*
• 1 tablespoon soy sauce
• 24 wonton wrappers
• 1 medium egg, beaten
• Cooking oil
• DIPPING SAUCE
• 1 cup soy sauce
• 1/2 cup water
• 1/4 cup rice vinegar
• 4 teaspoons sugar
• 1/4 cup sliced green onions

Details

Servings 24

Preparation

Step 1

In a medium bowl, mix pork, shrimp, onion,
ginger, rice wine and soy sauce.

On a flat surface covered with parchment
paper, layout wanton wrappers, a few at a
time. Put 1 teaspoon of pork-shrimp mixture
in the middle of each wrapper. Using a pastry
brush, brush edges of wrappers with beaten
egg or plain water. Fold wrapper over, forming
a triangle, and press edges to seal. Set aside
prepared wantons; cover with plastic wrap

to prevent them from drying out while you
prepare remaining wrappers. Allow wrappers
to sit about 10 minutes, so edges will seal
thoroughly.

In a large skillet over medium heat, heat about
a half-inch of oil. Fry wontons 1-2 minutes on
each side, until brown. Drain on paper towel.

To make dipping sauce: Stir together soy sauce,
water, vinegar and sugar until sugar is dissolved.
Add green onions just before serving.

* In place of the rice wine, you may substitute
gin, dry white wine, apple juice or white grape
juice, but the resulting flavor will be different.