WONTONS |
|||
Serve as an appetizer or use for Wonton soup. Makes 45 |
|||
|
|
|||
| 1/2 lb | Ground pork | 225 g | |
| 1/4 cup | Finely chopped green onions | 50 mL | |
| 1/4 cup | Finely chopped cabbage | 50 mL | |
| 2 tbsp | Chopped green pepper | 25 mL | |
| 3 tsp | Soya Sauce | 15 mL | |
| 1/4 tsp | Garlic powder | 1 mL | |
| 1/4 tsp | Ginger | 1 mL | |
| 1/8 tsp | Pepper | .5 mL | |
| 45 | Wonton wrappers | 45 | |
| Oil for deep frying | |||
|
|
|||
Combine pork, vegetables and seasonings. To shape wonton place 1 tsp [5 mL] ball of filling near center of one edge of wrapper. Roll into a tube leaving 1/2 inch [1 cm] of unrolled wrapper. Grasp ends and bring together below filling. Moisten overlapping ends with water and pinch together. Repeat for remaining wontons. Use for wonton soup, or deep-fat fry at 375°F (190°C) until golden brown (about 1 min). Wontons may be stored in freezer for 1 month. Makes about 45 wontons. |
|||