Wontons

By rdgplus3

Ingredients

• 6 water chestnuts, minced
• ¼ lb ground pork
• ¼ lb shrimp, minced
• 3 dried Chinese mushrooms, minced* ( or 1 can sliced mushrooms, chopped)
• ¼ tsp sesame oil
• 1 tsp minced fresh gingerroot
• ¼ tsp pepper
• 2 tsp soy sauce
• 2 tbsp water
• 1 tsp white wine or rice wine vinegar
• ½ tsp sugar
• 1 tsp oyster sauce
• 1 egg, separated
• 1 package (1 lb/ 454 g) Wonton wrappers

Preparation

Step 1

Combine all ingredients except egg white and wonton wrappers. Mix well. Place one tsp of mixture in centre of wonton wrapper, place a little water or egg white around edge of wrapper, fold over to form a triangle and then join the two ends or “bunch up”.

* Soak dried mushrooms for about 20 minutes in hot water, drain and rinse. Squeeze out excess moisture. Discard stems or any parts of the mushrooms that are not softened.


Notes: As you wrap, keep the wontons wrappers and the wrapped wontons covered with a moist tea towel to prevent them from drying out.

Deep-fry or freeze on a cookie sheet and then once frozen, place in a Ziploc bag.

Wonton Soup: Use about 3 or 4 wontons per person. Add Campbell’s Chicken Broth for required amount of soup. Add a handful of sliced mushrooms, some pea pods or frozen peas and some green onions. Bring to a boil. Add wontons and boil for at least 10 minutes. Season with salt and pepper.