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Calrose's Fried Wontons
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Author:
gypsy
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Time:
N/A
Difficulty:
Easy
Serving Size:
3-4 won tons
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| Ingredients: |
- 1 lb ground pork
- 1/3 c water chestnuts, finely chopped
- 2 whole green onions, finely chopped
- 1 tbsp soy sauce
- 1/2 tsp salt, optional
- 1/8 tsp pepper
- 1/2 tsp minced fresh ginger
- 2 tsp dry sherry
- 1 egg
- 1 pkg won ton skins
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| Instructions: |
- Combine pork, water chestnuts, onion, soy, salt, pepper, ginger and sherry until well mixed.
- Beat egg in a small bowl.
- Place a won ton skin on the countertop or other flat surface. Keep remaining skins covered with a damp towel to keep them from drying out. Mound 1 teaspoon filling in one corner of won ton skin.
- Fold that corner over filling and roll to tuck point under. Moisten the two side corners with egg.
- Bring side corners together, overlapping slightly. Pinch together firmly to seal.
- Place filled won ton on a baking sheet and cover while you fill the remaining skins; place slightly apart so the won tons won't stick together. At this point, won tons may be refrigerated up to 8 hours before cooking.
- To fry won ton: In a deep pan or wok, pour salad oil to a depth of 2 inches and heat to 360 degrees on a deep frying thermometer.
- Fry 4-6 prepared won tons at a time, turning occasionally, for two minutes or until golden brown.
- Remove with slotted spoon and drain on paper towels.
- Keep warm in a 200 degree oven until all are cooked.
- Serve with your favorite dipping sauce or hot mustard.
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