Shrimp Won Ton Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Medium shrimp, (25 to 35 per
1 tbsp: Dry sherry or rice wine,
-pound), shelled and
1 tsp: Asian sesame oil,
-deveined,
2 tsp: Cornstarch,
1 tsp: Salt,
2: Green onions, (white part
1/2 lbs: Pork butt, finely chopped
-only), minced
1 tsp: Peeled, grated fresh ginger
4: Water chestnuts, peeled and
1 tsp: Sugar,
-finely chopped,
pn White pepper,
1 Package: thin won ton skins,
1 tbsp: Light soy sauce,
INSTRUCTIONS
Directions:
Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2
teaspoon salt; set aside for 10 minutes. Combine pork, ginger, sugar,
pepper, soy sauce, sherry, sesame oil, cornstarch, green onions,
water chestnuts and remain- ing salt. Add to shrimp; mix well. Work
with 1 won ton at a time; keep the remaining skins covered with a
damp towel. Place a wrapper flat in your palm with a corner pointing
away from you and a corner pointing at you. Put about 1 heaping
teaspoon fill- ing in the top corner (a little way down from the
point). Fold the point toward you over filling. Tucking in filling,
roll corner over toward the center of the wrapper. The won ton should
look like a triangle. Pinch around filling to contain it. Place won
ton on a work surface, Using both hands, grasp the 2 op- posite.
corners of the won ton and pull them up over filling, overlapping
them a bit. Moisten overlapped edges with water; pinch to seal. Set
on a baking sheet and cover with a cloth. Repeat with remaining
ingredients. The dumplings are now ready for boiling. Or freeze them;
theyll keep for several months. Makes about 5 dozen won tons. PER 6
WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2
g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber. Joyce Jue
writing in the San Francisco Chronicle, 3/17/93.
Submitted By STEPHEN CEIDEBURG MSG#: 1980
Submitted By GAIL SHIPP On 10-03-94
Source from luhu.jp
teaspoon salt; set aside for 10 minutes. Combine pork, ginger, sugar,
pepper, soy sauce, sherry, sesame oil, cornstarch, green onions,
water chestnuts and remain- ing salt. Add to shrimp; mix well. Work
with 1 won ton at a time; keep the remaining skins covered with a
damp towel. Place a wrapper flat in your palm with a corner pointing
away from you and a corner pointing at you. Put about 1 heaping
teaspoon fill- ing in the top corner (a little way down from the
point). Fold the point toward you over filling. Tucking in filling,
roll corner over toward the center of the wrapper. The won ton should
look like a triangle. Pinch around filling to contain it. Place won
ton on a work surface, Using both hands, grasp the 2 op- posite.
corners of the won ton and pull them up over filling, overlapping
them a bit. Moisten overlapped edges with water; pinch to seal. Set
on a baking sheet and cover with a cloth. Repeat with remaining
ingredients. The dumplings are now ready for boiling. Or freeze them;
theyll keep for several months. Makes about 5 dozen won tons. PER 6
WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2
g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber. Joyce Jue
writing in the San Francisco Chronicle, 3/17/93.
Submitted By STEPHEN CEIDEBURG MSG#: 1980
Submitted By GAIL SHIPP On 10-03-94
Source from luhu.jp