Fried Wontons Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Wonton wrappers,
1 lbs: Ground beef,
1/2 lbs: Ground pork,
1/2 cup: Carrots, peeled and grated
1 Head: bok choy, chopped
1: Whole onion, chopped
2 cup: Bean sprouts, chopped
1/2 cup: Soy sauce,
3 tbsp: Brown sugar,
3 tbsp: Cornstarch,
1 tbsp: Rice wine,
1/4 cup: Green onions, chopped
Black pepper, to taste
Directions:
In wok, combine ground beef and pork, carrots and onions. Cook over medium
heat. As meat begins to brown, add remaining vegetables, soy sauce, and
sugar. Continue cooking until vegetables are tender and liquid has mostly
evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold
water. Season meat with pepper and green onions. Stir in cornstarch mixture
and cook 1-2 minutes.
Place one teaspoon of filling into center of a wonton wrapper. Moisten
edges with water, fold four corners into center and seal. Place each wonton
as it is finished on a plate covered with damp towel to prevent drying.
Continue filling until all wrappers are used. Fry in hot oil on each side
until lightly browned. Drain and serve.
Recipe by: Elizabeth Powell
Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
heat. As meat begins to brown, add remaining vegetables, soy sauce, and
sugar. Continue cooking until vegetables are tender and liquid has mostly
evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold
water. Season meat with pepper and green onions. Stir in cornstarch mixture
and cook 1-2 minutes.
Place one teaspoon of filling into center of a wonton wrapper. Moisten
edges with water, fold four corners into center and seal. Place each wonton
as it is finished on a plate covered with damp towel to prevent drying.
Continue filling until all wrappers are used. Fry in hot oil on each side
until lightly browned. Drain and serve.
Recipe by: Elizabeth Powell
Posted to KitMailbox Digest by Cairn Rodrigues
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp