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House of Chu Wontons




Source of Recipe


the web


Recipe Introduction


(Fried or for Soup)


List of Ingredients




1# thin wonton wrappers, or egg roll wrappers cut in ¼
Filling---
¾ lb. ground pork
2 T. Kikkoman soy sauce
1 T. cornstarch
½ tsp. salt
1 egg
2 T. green onion, chopped
For Wonton Soup---
2 cans chicken broth
1 T. green onion, chopped
1 tsp. Kadoya sesame oil
a handful of chopped spinach, or escarole, garnish
For Fried Wontons---
3 c. Mazola corn oil


Recipe



For Wontons---
Mix all filling ingredients together well. With a brush dipped in water (or your fingertip), moisten 3 edges of the wrapper. Place ½ teaspoon filling in the center. Fold in half, corner to corner, removing any captured air, and making sure all the edges are sealed tightly. Bring the two corners nearest the fold, up over the filling, to overlap one another. Moisten to secure. Set aside on a sheet dusted lightly with cornstarch.
For Wonton Soup---
In a 4 quart dutch oven, bring 2 quarts of water to a boil. Drop a few wontons in at a time. When water returns to a boil, add 1 cup of cold water. After the water boils again, add another cup of cold water. When water again begins to boil, drain the wontons, and sprinkle with cold water to stop the cooking. Meanwhile, in the same pan, bring the broth to a boil. Add the wontons and spinach. When broth boils again, stir in sesame oil and green onion. Serve immediately.
For Fried Wontons---
Set a wok or deep fryer over high heat, and heat the oil to 375°F. Drop in 10 wontons at a time. Fry until golden brown. Transfer to toweling to drain while you fry the remaining wontons. TIP: For best results, fry wontons half way through. Drain and cool completely before returning to the fryer to finish cooking through.