Crispy Wontons
appetizers, chinese
1/2 lb ground pork
1/4 lb medium-size shrimp - peeled, devein; ed & minced
8 water chestnuts; minced
1/4 cup minced green onions
1 tablespoon kikkoman soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 lb wonton skins
1 vegetable oil; for frying
1 kikkoman sweet & sour sauce
Mix first 8 ingredients well; place 1/2 teaspoon in center of each wonton skin. Fold skin over filling to form triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. With twisting motion, overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Add wontons a few at a time, and cook 2 to 3 minutes, or until brown and crispy; drain. Serve warm with sweet & sour sauce.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
Yield: 10 servings