Serves: 5
Total Calories: 82

2 to 2 1/2 cups meats: beef, chicken, lean pork or pork roast
1/2 to 1 cup vegetable
1 stalk scallion
1 tablespoon soy sauce
1/2 teaspoon salt

1. Mince or shred meat and vegetables. Then combine with soy sauce and salt, blending well.

2. Let stand 30 minutes. Wrap mixture in wonton skins: fold as in the methods described in *Wontons.

NOTE: The quantities given are for 40 wanton skins or about 1/2 pound. When raw pork is used, it may be stir-fried first with the scallion until it loses its pinkness, then sprinkled lightly with soy sauce and sherry.

VARIATIONS:
* For the meat above, use any of the following combinations:
Pork (lean or roast) and shrimp
Pork (lean or roast) and crabmeat
Pork (lean or roast) and fish fillets
Pork (lean or roast) and lobster
For the pork in the variations above, substitute chicken breast.
* In step 1, add any of the following, minced or shredded: 1 or 2 dried black mushrooms (soaked) 2 tablespoons bamboo shoots 2 tablespoons button mushrooms 4 or 5 water chestnuts.
* In step 2, for the soy sauce, substitute 2 tablespoons sherry.
* In step 2, also add any of the following: 1 egg, beaten 1 teaspoon cornstarch 1/2 teaspoon sugar 1/2 teaspoon ginger juice 1 tablespoon peanut oil or a few drops of sesame oil.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 82
Calories from Fat: 27

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
Eggrolls
Eggrolls: Skins
Eggrolls: Skins-uncooked
Eggrolls: Stir-Fried Chicken Filling
Eggrolls: Stir-Fried Pork And Shrimp Filling
Eggrolls: Stir-Fried Roast Pork And Shrimp Filling
Eggrolls: Stir-Fried Shrimp Filling
Eggrolls: Uncooked Pork Filling I
Eggrolls: Uncooked Pork Filling II
Eggrolls: Uncooked Roast Pork Filling
Eggrolls: Uncooked Shrimp Filling
Spring Roll Skins
Wontons
Wontons: Basic Filling
Wontons: Skins