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Post by chief_cook2 on Dec 3, 2002 11:44:36 GMT -6
1/2 lb boneless pork loin, coarsely chopped 2 oz peeled shrimp, finely chopped 1 t brown sugar 1 T Chinese rice wine 1 T light soy sauce 1 t finely chopped green onion 1 t chopped fresh ginger root 24 wonton wrappers 3 c chicken stock 1/8 c finely chopped green onion
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve. Makes 8 servings.
Nutritional information: 149 calories, 5 g fat, 10 g protein, 15 g carbohydrates, 31 mg cholesterol, 649 mg sodium, 1 g fiber.
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