Linda

Are you looking for the filling or a sauce to serve with the Won Tons?

I make a pork filled wonton and serve it in a spicy chili sauce.

I serve these as an appetizer/dim sum.

Crispy Fried Won Tons
from “Madame Wong’s Long Life Chinese Cookbook”

1/2 lb ground pork
1/2 tsp salt
1 T soy sauce
1 T sherry
4 water chestnuts, finely chopped
1 scallion, finely chopped
1/2 egg, well beaten
2 leaves of bok choy, blanched and chopped fine (I leave this out)
Won ton wrappers
2-4 c oil for frying

Combine pork with salt, soy sauce, sherry, water chestnuts, scallion, egg and bok choy. Mix well.

Put 1 teaspoon of the pork filling in center of each won ton wrapper. Fold in half diagonally, then bring two corners together in front. Dab corners with a bit of water and press together.

Heat oil to 400F in wok. Deep fry in small batches for about 3 minutes or until golden brown and crispy. Serve with sweet and sour sauce and/or Chinese hot mustard.

Linda

Wonton Soup/Fried Wontons (follow part one only)

PART ONE:
(one pound ground turkey can be substituted)
one pound each shrimp and ground pork
6 tablespoons oyster sauce
3 tablespoons sesame oil
1 cup each finely chopped onion and mushrooms

PART TWO: (put this in the bottom of each soup bowl)
fresh cilantro chopped (one pinch)
fresh scallions finely chopped (one pinch)
sesame oil (2-3 drops)
pepper to taste

Mix part one together and put one teaspoon size into a very thin wonton wrapper until all meat is wrapped. You can fry these in oil and serve as fried wontons.

For soup put part two into the bottom of soup bowls. Bring chicken stock to a boil in one pot. Boil the wontons in water in a second pot. Ladle out wontons into bowl after you drain them, ladle chicken stock over them. (if you boil the wontons in the soup stock, the soup stock turns cloudy) Enjoy.

Dipping Sauces:
Vietnamese Sauce
1/2 cup fish oil
1/2 cup water
1/2 cup white vinegar
Shaved carrots
Soy Sauce
1/2 cup soy sauce
Chopped cilantro
Chopped green onion

Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon

Heat 1-inch of canola oil in large saute pan, to 325 degrees. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired. Makes 5 servings