These won ton’s do take some time to prepare, however whenever I serve them folks ask for more. I can make two batches, and folks still ask for more. These do not reheat well. They get soggy.
1 pound of pork, beef or shrimp (cooked and minced)
1 teaspoon salt
2 teaspoons sugar
2 teaspoons cornstarch
6 teaspoons soy sauce
3-4 green onions, minced
1 can water chestnuts, minced (I usually only use ½ can)
1 teaspoon fresh ginger, minced
3 cloves fresh garlic (crushed)
1. Mix all ingredients together in a bowl
2. Place filling on won ton skins. (I am very generous in filling them)
3. Fold won ton skins into a triangle. To do this, moisten your finger (I keep a bowl of water right next to me). Run your finger along the edges of the won ton skin and then press and seal.
4. Cook in hot cooking oil until golden brown on both sides. Flip as needed.
Serve with mandarin sweet and sour sauce.
My kids love won ton strips to dip. I cut the won ton skins into strips and then fry. They curl up a bit, so don’t put too many in the frying pan at one time.
Audrey Okaneko is mom to two girls, all of whom love to cook and entertain. She can be reached at firstname.lastname@example.org or visited at http://www.scrapping-made-simple.com