Wontons

By NicoleS

Ingredients

• 1/2 lb lean ground pork or beef
• 1 Tbsp. finely chopped scallions
• 1 egg, beaten
• 1 tsp. salt
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 1 tsp. sesame oil (optional)
• 1 tbsp. water
• 65 wonton skins
• 3 c. vegetable oil (for deep-frying) or 2 1/2 15 oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)

Details

Servings 65

Preparation

Step 1

1. Mix all ingredients except water, wonton skins and vegetable oil or broth.

2. Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.

3. Fill and fold rest of skins.

4. For appetizers: Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. Drain on a paper towel and serve hot with duck sauce.

5. For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8-10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.