Crisp Wontons

Crisp Wontons (Cha Yun T’un)

1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained & chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 tps cornstarch
1/2 tps salt
1 pound wonton skins*
Vegetable oil
Sweet & Sour Sauce or Hot Mustard Sauce

Stir-fry pork in wok or 10-inch skillet until brown; drain
Stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch & salt
Stir-fry 1 minute
Place 1 tps filling on center of each wonton skin
Moisten edges with water
Fold each skin in half to form triangle; press edges to seal
Pull bottom corners of triangle down & overlap slightly
Moisten one corner with water; press to seal
Heat 1 to 1 1/2 inches of oil to 360 deg F
Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 min; drain

Serve with Sweet & Sour Sauce or Hot Mustard Sauce

Makes about 48 wontons

* 12 to 14 egg roll skins can be substituted for the wonton skins; cut each skin into quarters

Topics: Chinese Recipes - Cha Yun Tun

 

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