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Post by chief_cook2 on Nov 8, 2002 20:19:39 GMT -6
2 pounds ground pork 1 cup sliced water chestnuts, finely chopped 3 T fresh ginger, grated 2 T minced scallions 2 T soy sauce 1 T rice wine, sake or rice wine vinegar 1 T sesame seed oil 2 T cornstarch 70 wonton skins cooking oil for frying
Put pork in a bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture, and then add to pork. Add remaining ingredients, except for wonton skins and cooking oil, and stir well until completely mixed.
Place about 1 teaspoon of the mixture in the center of a wonton skin and fold the skin over to make a triangle. Pinch edges of wonton skin together while moistening with just a little water on your fingers. The water helps hold the wonton skin together.
Heat oil to 350F degrees in a wok or a deep fat fryer. Cook only about 3 or 4 wontons at a time, to make sure you do not lower the cooking temperature of the oil too much (maintaining the heat of the cooking oil will keep the wontons from absorbing too much oil).
Remove wontons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wontons warm in the oven while you cook the remaining wontons.
Serve with sweet and sour sauce, duck sauce, plum sauce, and/or hot Chinese mustard.
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