Recipe - Fried Wontons

1 pack Wonton wrappers
Three fourths pound Ground pork
4 Green onions, cut or sliced up thinly
2 Garlic cloves, minced
2 teaspoon (about) minced fresh ginger
1 tablespoon Soy sauce (up to 2)
1 ds Sherry
1 ds White pepper
1 Egg white
1 Egg beaten with a splash of
cold water
Oil for deep frying

Brown ground pork with garlic and ginger. Drain fat and cool slightly.
Place pork in a bowl and add green onions, soy sauce, sherry, white pepper
and egg white. Mix thoroughly.

To make wontons, place a wrapper in your palm with a corner pointing at
your wrist. Place about 2 teaspoons of filling in the center. Have the
beaten egg close at hand and (I used my finger for this) moisten the 2
lower edges of the wrapper with beaten egg. Fold the wrapper in half,
bringing the lower corner up to the top corner. Seal the edges, pressing
out any air. With the long side of the triangle in the lower part of your
hand, moisten the FRONT of the lefthand corner and the BACK of the
righthand corner. Using a twisting motion secure the two corners together
in back of the triangle. The final result should look nearly identical to
the restaurant wonton.

Deep fry a half dozen or so at a time in hot oil until brown. Drain well
and place on paper towels in a warm oven. Serve with your favorite Chinese
dipping sauce.

Posted to EATL Digest 03 Feb 97 by Patricia Williams PIE@TWC.EDU on Feb
4, 1997.