From Lynn Christianson
An easy appetizer sure to please all of your guests, young and old. Find an interesting sauce for dipping, such as Chinese mustard or your favorite supermarket sweet and sour sauce. For dinner party appetizers, we often fill one package of wonton wrappers with this filling and another package with just cream cheese for the filling.
INGREDIENTS:
- ½ lb. uncooked shrimp
- ¼ lb. ground pork
- 10 water chestnuts from a can, finely chopped
- 1 bunch green onions, finely chopped
- 1 t. cornstarch
- 1 t. salt
- 1/8 t. sesame oil
- 1 lb wonton skins
- 1 egg beaten
- vegetable oil for frying
DIRECTIONS:
Assemble ingredients and place ½ t. mixture in corner of wonton skin, seal with egg, forming wonton shapes, and cover with damp towel while assembling. Heat vegetable oil in wok to 350°F and fry 3 minutes, turning often.
Can be frozen and reheated at 400°F for 10-12 minutes. Serve with spicy Asian mustard and sweet and sour sauce.
I sometimes add to the above, 2 T. cilantro, 1 t. soy sauce, and some fresh grated fresh ginger to liven up the mix, together with some freshly ground pepper. You can also substitute crab for the pork, just add 1 egg white and 1 t. cornstarch, to keep it from getting too soggy inside the wontons.
[ALTERNATE VERSION-CREAM CHEESE WONTONS]I sometimes just substitute 1 t. cream cheese, some chives and maybe some green chilies if you want to spice it up a little. This is a quick and easy version.
[ALTERNATE VERSION -STEAMED DUMPLINGS]Make wonton dumplings as set forth above. Light spry the bottom of a 10″ bamboo steamer with Pam and line with whole cabbage leaves. Put dumplings in, avoiding them to touch one another, and steam over 1-2″ boiling water for 10-12 minutes.
[ALTERNATE VERSION – WONTON SOUP]You can also take the same wontons and instead of frying them, add them to this delicious soup:
- 3 quarts chicken stock
- 1/4 c. soy sauce
- 2 inch piece fresh ginger
- 4 garlic cloves, smashed
- 2 green ions, halved
- 1 red chile
Simmer broth ingredients for 10 minutes and allow to sit while you compose the dumplings. Run through a colander to remove pieces. Then boil the dumplings in the broth for 12 minutes.