Serves: 4
Total Calories: 118
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel.
Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle).
Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place filled wonton on a baking sheet and cover while preparing remaining won ton. The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.
To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon. Serve hot with dip, or use for wonton soup.
Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel
This Pork and Shrimp Wonton recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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