Kathy had the day off today so we thought we'd have Won-ton
This recipe is for fried Won-ton which is delicious, but if you want the soup, just simmer them in chicken broth until they float to the top of the pot. Then add a little napa cabbage and cilantro and, if you like, a pinch of crushed red chile. Either way Won-ton are delicious.
Won-ton with Asian Dipping Sauce
Won Ton wrappers
Egg white beat with a tablespoon of water
1Lb. ground pork
½ lb medium shrimp, peeled and chopped
¼ cup minced water chestnuts
¼ cup minced green onions
2 Tbl. Soy sauce
1 Tbl. fresh grated ginger
Asian Dipping Sauce:
1/3 cup rice vinegar
3 Tbl. sugar
1 ½ Tbl. sambal or other Asian chile sauce
Mix all won ton ingredients together. Place 2TSP of mixture in each won ton wrapper, brush edge of wrapper with egg wash and press together, If you like, brush the pointed edges with egg wash, and fold in.
Fried Won ton: Deep fry in 325º oil until golden brown.
Won ton soup: Place wonton in simmering water. Once the won ton float to the top keep simmering for four minutes. Remove from water and place in bowl with hot chicken stock and whatever Asian vegetables you like. I just use a little fresh spinach. If using firm vegetables it may be necessary to cook them in the stock for a few minutes.
Asian Dipping Sauce: Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.
Extra Won ton may be frozen
Makes 4 dozen