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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Grandma would make this as a side dish for dinner and half of it would be gone before meal time. She made it with economical ground beef, but I add in some ground pork for extra flavor. Because this version has more meat in the packaging than regualr tiny, flower-shaped ones from the Chinese restaurant, the meat mixture is SLIGHTLY precooked; remember that you will also be deep-frying afterwards so don't over cook meat mixture. Feel free to add/change/delete ingredients to your liking. Ingredients:
24 wonton wrappers |
1/2 lb ground beef |
1/2 lb ground pork |
1 lb shrimp, cut into 1/8-inch pieces |
10 water chestnuts, finely chopped |
1/4 cup green onion, finely chopped |
1/2 teaspoon fresh gingerroot, grated |
1 teaspoon cornstarch |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1 teaspoon oil |
2 cups oil |
1 egg white, in seperate bowl for sealing wonton wrappers |
Directions:
1. Combine beef, pork, chestnuts, green onion, ginger, cornstarch, soysauce,and salt in a large bowl; mix well.
2. In a large dutch oven or deep pan, add 1 teaspoon oil and fry meat mixture until meat is half way cooked or lightly pink.
3. Remove from heat, drain, and allow to cool.
4. Scoop cooled meat mixture into the center of wonton wrapper. Allow 1/2-inch on each side.
5. Dip finger in egg white and seal all four sides of wrapper.
6. Put one small piece of shrimp on top of meat mixture.
7. Fold wrapper into a triangle; press firmly to remove air pockets.
8. Heat rest of oil in large pot over medium-high heat to 375 degrees.
9. Deep fry a few wontons at a time, 2 to 3 minutes, turing if necessary until brown and crispy.
10. Drain on paper towels.
11. Serve with catsup and worshishtishire combined, or other bottled sauce.
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