Recipe - Shrimp Won Ton

Three fourths pound Medium shrimp (25 to 35 per
pound), shelled and
deveined
1 teaspoon Salt
One half pound Pork butt, finely chopped
1 teaspoon Peeled, grated fresh ginger
1 teaspoon Sugar
pn White pepper
1 tablespoon Light soy sauce
1 tablespoon Dry sherry or rice wine
1 teaspoon Asian sesame oil
2 teaspoon Cornstarch
2 Green onions (white part
only), minced
4 Water chestnuts, peeled and
finely chopped
1 Package thin won ton skins

INSTRUCTIONS

Coarsely chop shrimp into small peasized morsels. Toss with One half teaspoon
salt; set aside for 10 minutes. Combine pork, ginger, sugar, pepper, soy
sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and
remain ing salt. Add to shrimp; mix well. Work with 1 won ton at a time;
keep the remaining skins covered with a damp towel. Place a wrapper flat in
your palm with a corner pointing away from you and a corner pointing at
you. Put about 1 heaping teaspoon fill ing in the top corner (a little way
down from the point). Fold the point toward you over filling. Tucking in
filling, roll corner over toward the center of the wrapper. The won ton
should look like a triangle. Pinch around filling to contain it. Place won
ton on a work surface, Using both hands, grasp the 2 op posite. corners of
the won ton and pull them up over filling, overlapping them a bit. Moisten
overlapped edges with water; pinch to seal. Set on a baking sheet and cover
with a cloth. Repeat with remaining ingredients. The dumplings are now
ready for boiling. Or freeze them; they'll keep for several months. Makes
about 5 dozen won tons. PER 6 WONTONS: 160 calories, 13 g protein, 14 g
carbohy drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451 mg sodium,
0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 3/17/93.

Submitted By STEPHEN CEIDEBURG MSG#: 1980