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.