Chinese Wonton
Print recipe
Ingredients
- 1/2lb peeled and cleaned shrimp (or pork, or a mixture of the two)
- 8 Whole water chestnuts
- 2 scallions (cut into thirds crosswise)
- 2 medium slices ginger root (about 1/8)
- 2 1/2 teaspoons soy sauce
- 1 1/2 teaspoon salt
- 1 dash fresh ground pepper
- 1 teaspoon toasted sesame oil
- 36 won ton wrappers (Hong Kong style if available)
- 1 egg (beaten)
- 1 quart Chicken broth
Directions
| Step 1 | |
 In the bowl of a food processor pulse scallions, ginger and water chestnuts | |
| Step 2 | |
 Add shrimp, soy sauce sesame oil and salt and pepper and pulse until you have a chunky paste | |
| Step 3 | |
 Move filling to a bowl. Set up an assembly line with the filling, wrappers, eggs, and a wax paper lined sheet tray at the end | |
| Step 4 | |
 Take one wrapper at a time and place it with the points facing one towards you, one away. Brush egg on two bottom edges Put 1 teaspoon of filling in the center of the wrapper Fold the wrapper edges so the ones with the egg meet those without to form a triangle. Make sure to press out any air. Touch one corner of the triangle with egg and fold across the won ton. | |
| Step 5 | |
 Lay the wontons on the sheet so they aren't touching each other | |
| Step 6 | |
| To make soup, add the wontons to the hot broth and simmer for 12-14 minutes. | |
| Step 7 | |
 To fry, heat 3" of oil in a heavy pot to 375F. Fry the wontons a few at a time, using a chopstick to keep them from sticking to each other. Drain on paper towels and serve with sweet chili sauce. | |
| Step 8 | |
| You can also freeze uncooked wontons. Leave them on the sheet tray and freeze for an hour, then transfer to a container or freezer bag. | |