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.
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