Won Ton's

Name: Won Ton's
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 48 Won Tons, 6 serving(s)
Ingredients: 12 ounces wonton wrappers (about 48); 1 lb ground pork; 1 egg; 1 green onion, finely chopped; 1 teaspoon cornstarch; 1/2 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon pepper; 1/4 teaspoon Chinese five spice powder; 1/8 teaspoon garlic salt

Submitted by Dave S.

"Great as Pot Stickers or in a soup of chicken broth & green onions. Once they are made you can place them on a sheet pan, freeze them then bag them & keep them in the freezer until you need them."

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photo by Dave S.

Ready In:: 55mins
Ingredients:: 11
Yields:: 48 Won Tons
Serves:: 6

ingredients

12 ounces wonton wrappers (about 48)
1 lb ground pork
1 egg
1 green onion, finely chopped
1 teaspoon cornstarch
¹⁄₂ teaspoon sesame oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon sugar
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon Chinese five spice powder
¹⁄₈ teaspoon garlic salt

directions

Combine all ingredients.
Place Won Ton wrap on table in diamond shape & lightly moisten top two edges with wet finger.
Place a teaspoon of mixture in center & bring bottom point up to meet top point to make a triangle.
Press edges together around filling & make sure you remove the air.
Pick up your triangle & hold with point facing away from you then pull side points straight toward you & slightly overlap the two points & pinch together, moistening them if needed (don't fold the points in like a diaper, bend the bottom straight line of the triangle to pull the points toward you)
The Won Ton should roughly resemble an "outie" belly button, not a folded package. See Won Ton Wrap package for instructions as most have them.
Brown them in a barely greased pan over medium heat for 1 to 2 minutes then add a splash of chicken broth or water, cover & steam for another 3 minutes to eat as Pot Stickers or simmer them in chicken broth & finely chopped green onion for 4 minutes to serve as a simple & light soup.

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RECIPE SUBMITTED BY

Dave S.

alt, PA

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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