Basic Wonton

Basic Wonton

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Jennifer J



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  • 10 small
    chinese mushrooms
  • 1/4 lb
  • 5
    water chestnuts
  • 1/2 lb
    ground pork
  • 1
    finely chopped green onion
  • 1 pkg
    wonton wrappers
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    soy sauce, thin
  • 1 tsp
    oyster sauce
  • 1 dash(es)
  • 1 1/4 Tbsp
  • 1 small
  • 1/2 c
    canola oil
  • 4 Tbsp
    canola oil

How to Make Basic Wonton


  1. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems; then, chop into very small pieces.
  2. Shell, devein and wash prawns.
  3. heat 4tbl spoons of oil in skillet and cook shrimp til pink and set aside
  4. brown pork, drain and set aside.
  5. Chop chestnuts into very small pieces, peel and crush water with the flat side of the cleaver.
  6. If you don't have a cleaver, chop the water chestnuts into very fine pieces.
  7. Add all other ingredients except wrappers and oil of course and mix well.
  8. 1 teaspoon of filling is used for each wonton.
  9. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
  10. Fold one corner to cover the filling.
  11. Turn once more...about 3/4 inch.
  12. Turn the wonton so that the triangle is toward you.
  13. Dampen the left corner with a little water.
  14. Swing the right corner away from you and place it on top of the dampened left corner.
  15. As you make this fold, simultaneously pull the filling toward you with your middle finger.
  16. You should finish with a little "hat-like" effect.
  17. heat 1/2 cup oil in skillet and fry for a few mins on med heat on each side until lightly brown. drain on paper towel.

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