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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is from the Diana Liu cookbook. To make the broth; 1 can chicken broth+2 cans water. Add 1 thumb-size piece of fresh ginger and 1 whole green onion. Remove ginger and onion before serving. The won tons are heavy with ginger flavor so use according to your taste. If fried won ton is preferred, deep fry the won ton in hot oil until brown and crisp. Drain and serve with sweet and sour sauce. Ingredients:
1 lb wonton wrapper, about 60-80 sheets |
1 lb ground pork |
1 egg, slightly beaten |
1 (4 ounce) can water chestnuts, minced |
2 teaspoons minced ginger or 2 teaspoons ginger juice |
2 green onions, chopped |
2 teaspoons salt |
4 teaspoons soy sauce |
1/4 teaspoon white pepper |
8 cups broth |
Directions:
1. Mix well pork, egg, water chestnut, ginger, green onion, salt, soy sauce, and pepper.
2. Place a won ton wrapper on a board or countertop. Keep rest covered.
3. Put 1 teaspoons meat mixture on a wrapper corner pointing toward you.
4. Roll skin with meat inside away from you until wrapper forms a triangle.
5. Lift corners of base of the triangle; moisten one corner underneath. Draw corners together toward you allowing wrapper to assume a boat shape. Pinch corners together firmly.
6. Cook the won ton in boiling water for 8-10 minutes.
7. Drain the water.
8. Serve hot in 8 cups chicken broth.
9. Note: Once you get the hang of making won ton you can make 6 or 8 at the same time. Work fast and cover the made ones with a damp towel to keep from drying out.
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