Fried Won Tons Recipe




Fried Won Tons Ingredients

1 lb won ton skins
1/2 lb fresh ground pork
1/2 lb fresh prawns
4 dried mushrooms, soaked for 2 hours
8 water chestnuts, finely chopped
2 stalks green onions, finely chopped
2 small eggs, beaten
1/4 tsp pepper
1 1/2 tsp salt

A Recipe for
Fried Won Tons

 

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Sydney Smith



Food Tip
Try basting or searing beef with stock or broth instead of oil.




This Fried Won Tons recipe is one of many in our Asian Category.






“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher


This Recipe for Fried Won Tons is one of thousands in the Recipes-to-go Asian Cookbook.


Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.



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Lin Yutang



Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes


This is a recipe for Fried Won Tons from the recipe cookbook of Recipes-to-go (Asian)


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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)



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Isadora Duncan, America dancer (1878-1927)



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Food Tip
Try basting or searing beef with stock or broth instead of oil.




Fried Won Tons

He who lives by the sword eats with bloody hands.

Anonymous






Fried Won Tons Directions

Here are three won ton related recipes++fried won tons, won ton soup
and a dip for the fried won tons. I have recipes for won ton dough
too, if you want them. Personally, I find the won ton skins available
in markets to be just fine and a lot less work!

Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner and
bring right corner to meet it. Press to seal. [This should give you a
little bundle that looks kinda like a nurses hat. S.C.]

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.

DO-AHEAD NOTES:

Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F.

Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.

COMMENTS:

You may substitute ground turkey for meat in won ton filling.

However since turkey is drier and more bland than pork, add a few more
water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor
and texture.

From "The Chinese Village Cookbook." A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg.

Serves: 1

 

 

 

 

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