International Recipes
Crisp Wontons (Cha Yun T'un)
Yield: about 48 wontons
Ingredients
- 1/2 pound ground pork
- 1 (4 1/2 ounce) can shrimp, drained and chopped
- 6 water chestnuts, minced
- 2 scallions, with tops, chopped
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 pound wonton skins*
- Vegetable oil
- Sweet and Sour Sauce or Hot Mustard Sauce
Instructions
- Stir fry pork in a wok or 10 inch skillet until brown; drain. Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch and salt. Stir fry for 1 minute.
- Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water; press to seal.
- Heat 1 to 1 1/2 inches of oil to 360 degrees F. Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes; drain.
- Serve with Sweet and Sour Sauce or Hot Mustard Sauce.
Notes
* 12 to 14 egg roll skins can be substituted for the wonton skins; cut each skin into quarters.