“I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.” - by edna
Ingredients
Adjust Servings
Original recipe yields 52 wontons
Directions
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition
Amount Per Serving (6 total)
- Calories
- 374 cal
- 19%
- Fat
- 8.3 g
- 13%
- Carbs
- 45.7 g
- 15%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"These are ok, but they're certainly one of the least flavorful wontons I've had. If serving as a fried appetizer rather than in a flavorful broth they will require a strongly flavored sauce to accomp..." See moreany them. The egg white is really not necessary, wontons can be sealed just by wetting the edges of the wrapper."
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