Party Won Ton Recipe
Summary
MethodFried
Ingredients
| 1 Lb. Ground Chuck, lean | ||
| Parsley | 1 Bunch (100gm) | |
| Egg | 1 | |
| Soy sauce | 2 Tablespoon | |
| Wine | 1 Tablespoon | |
| Salami slice | 8 , finely chopped | |
| 1/2 Tsp. M.S.G. | ||
| Cornstarch | 1 Teaspoon | |
| Won ton skins package | 1 | |
| Ginger | 1/8 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| 2 Scallions, minced, 4" each | ||
Directions
1. Place the beef in a large bowl; snip the parsley into bowl with beef.
2. Add all the remaining ingredients, except won ton skins; lightly blend or toss, using two forks.
3. Fill the skins, one at a time, with about 1 tsp.
Filling.
As you work, be sure to keep won ton skins covered with a damp cloth so they don't dry out.
To fold, bring corners together to make a triangle; moisten with water and close; seal sides.
Pull the two bottom edges together and pinch firmly to seal, using a little water if necessary.
Continue till all filling is used.
As you work, cover finished won tons with damp cloth to prevent them from drying out.
Have guests fondue their own in oil, or make ahead and freeze individually on a cookie sheet; separate layers with wax paper.
To freeze longer, put in plastic bags - keeps 2 weeks or more.
When ready to serve, fry them up quickly in the kitchen - no need to defrost - and serve hot with soy sauce, hot Chinese mustard and/or sweet and sour sauce.
2. Add all the remaining ingredients, except won ton skins; lightly blend or toss, using two forks.
3. Fill the skins, one at a time, with about 1 tsp.
Filling.
As you work, be sure to keep won ton skins covered with a damp cloth so they don't dry out.
To fold, bring corners together to make a triangle; moisten with water and close; seal sides.
Pull the two bottom edges together and pinch firmly to seal, using a little water if necessary.
Continue till all filling is used.
As you work, cover finished won tons with damp cloth to prevent them from drying out.
Have guests fondue their own in oil, or make ahead and freeze individually on a cookie sheet; separate layers with wax paper.
To freeze longer, put in plastic bags - keeps 2 weeks or more.
When ready to serve, fry them up quickly in the kitchen - no need to defrost - and serve hot with soy sauce, hot Chinese mustard and/or sweet and sour sauce.
Chef
