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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Madison Middle School. Ingredients:
1/2 lb ground pork or 1/2 lb beef |
1 tablespoon finely chopped scallion |
1 egg, beaten |
1 teaspoon salt |
1 tablespoon soy sauce |
1 tablespoon sugar |
1 teaspoon sesame oil |
1 tablespoon water |
65 wonton skins (about 1/2 pkg.) |
3 cups oil (for deep frying) |
2.5 (15 ounce) cans chicken broth (for soup) |
Directions:
1. Mix all ingredients except wonton skins and oil or broth. Put 1 teaspoons mixture into center of each wonton skin. Moisten edges of skin with water and fold to form triangle; press edges together to seal. To cook as appetizers: Fry in hot oil until golden brown and crispy. To cook for use in soup: Bring large kettle of water to a boil. Add a few wonton at a time. Do not overcrowd; give them room to swim freely. Cook over medium heat for 8-10 minutes. add cooked wonton to hot chicken broth, or other soup base. Use about 3 dozen wontons for each 5 cups of broth.
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