Wonton
"From Madison Middle School."
photo by michelle
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
65 wontons
- Serves:
- 5-6
ingredients
- 1⁄2 lb ground pork or 1/2 lb beef
- 1 tablespoon finely chopped scallion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 65 wonton skins (about 1/2 pkg.)
- 3 cups oil (for deep frying)
- 2.5 (15 ounce) cans chicken broth (for soup)
directions
- Mix all ingredients except wonton skins and oil or broth. Put 1 teaspoons mixture into center of each wonton skin. Moisten edges of skin with water and fold to form triangle; press edges together to seal. To cook as appetizers: Fry in hot oil until golden brown and crispy. To cook for use in soup: Bring large kettle of water to a boil. Add a few wonton at a time. Do not overcrowd; give them room to "swim" freely. Cook over medium heat for 8-10 minutes. add cooked wonton to hot chicken broth, or other soup base. Use about 3 dozen wontons for each 5 cups of broth.
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RECIPE SUBMITTED BY
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