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Fried Won Tons




Source of Recipe


This recipe is adapted from Chinese Cookery, by Ken Hom


Recipe Introduction


30 - 35 Won Tons


Recipe Link: http://chinesefood.about.com/library/print/nrecipe112.htm

List of Ingredients





1 package wonton skins, about 30-35
2 cups oil for deep-frying

Won Ton Filling:
3/4 pound ground pork*
2 tablespoons finely chopped ham or prosciutto
1 tablespoon dark soy sauce
1 1/2 tablespoons finely chopped scallions
2 teaspoons finely chopped ginger
1 teaspoon sesame oil
1 egg, lightly beaten
1/2 teaspoon cornstarch
1 teaspoon sugar

1 small bowl filled with water to moisten wrappers



Recipe



Combine all the filling ingredients in a bowl and stir to mix together well.
Take one won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal. Then moisten the left corner and bring it over to meet the right corner. Press to seal. Moisten the edges and pinch them closed. A properly made won ton is commonly described as resembling a nurse's cap.
Deep-frying: Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok. As with egg rolls, won tons should be served as soon as possible to ensure they remain crispy. Serve with Sweet and Sour sauce.

Variations
*You can substitute other meat, such as chicken or ground veal.
**For the filling, add a few fresh water chestnuts, peeled and thinly sliced