Recipe - Fried Wonton

1 pound Wonton skins; =OR=
1 pound Home made wonton*
One half pound Ground pork;fresh
One half pound Shrimp; fresh
4 Chinese mushrooms;dried
soaked for 2 hours
8 Water chestnuts; finely chop
2 Green onion stalks;chop fine
2 Eggs;small; beaten
One fourth teaspoon Pepper
1 One half teaspoon Salt

*Recipe is included in this collection. Shell and devein shrimp. Finely
mince. Stem mushrooms and mince caps. Mix with shrimp, pork, water
chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING: Place wonton squares on working surface so corners face up, down,
left and right.
Place 1 tsp. filling in the center of each skin. Dip a little of the
beaten egg on 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. FRYING: Heat 4 cups oil in wok. Fry wrapped wonton until
golden (about 2 min.) and turn over once. Drain and serve hot. DOAHEAD
NOTES: Deep fry wonton, cool and freeze. To reheat, preheat oven at 350
degrees. Place frozen wonton onto cookie sheet and heat for 1215 min.
Yield: About 6070 wonton.
COMMENTS: You may substitute ground turkey for pork in the wonton filling.
However, since turkey is drier and more bland than pork, add a few more
water chestnuts and One fourth tsp. monosodium glutamate to enhance flavor and
texture. Serve with Sweet and Sour Sauce. Source: "Dim Sum" by Rhoda Fong
Yee. Formatted for MM by Karen Adler FNGP13B.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip