Won Tons

There are also two ways to cook won tons, either fry or boil. According to Dr. Siu, there are also two ways to seal won tons. Tip: Cooked won tons will keep in the refrigerator several days. Also good in chicken soup.

• 1 egg
• 1 pound lean ground pork
• 2 scallions, finely chopped
• 10 water chestnuts, finely chopped
• 1 teaspoon dark soy sauce
• 1/2 teaspoon salt
• 1 egg, beaten for sealing (optional)
• 1 package won ton wrapping

METHOD

Beat egg. Mix with pork, scallions, water chestnuts. Sprinkle mixture with soy sauce and salt. Mix well.

Place won ton wrapper in front of you in the shape of a diamond. Place about 1/2 - 1 teaspoon meat mixture in the center. Moisten upper half of wrapper with either water or egg. Fold lower half over top to form a triangle. Press tightly to seal. Moisten outer corners with egg or water, pull towards each other and press to seal. Continue until all wrappings are used.

To boil: Bring 2 quarts water to a boil. Drop in won tons. Cook 3- 4 minutes if adding to chicken soup, 5 minutes if eating with condiments. Drain, and run under cold water.

To fry: Drop won tons into oil heated to 375° F. Fry until golden. Remove with slotted spoon and drain on paper towels.

Serve with hot mustard, or light soy sauce.

Serves 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Paul Siu, DDS for Hwa Ping Mao Siu

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