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36 won ton skins (available in wet
market or Asian supermarkets)
3 liter water
1 tablespoon salt
1 tablespoon peanut oil
Filling ingredients:
400 g minced lean pork
110 g shrimps, shelled, de-veined and
finely diced
1½ cups trimmed and finely chopped
scallions
1½ teaspoons minced garlic
4 fresh water chestnuts, peeled and
finely diced
1 tablespoon Chinese white rice wine or
gin mixed with 1½ teaspoons ginger juice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon oyster sauce
Pinch freshly ground white pepper
2½ tablespoons cornstarch
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Method:
In a large bowl, mix together the
filling ingredients thoroughly to blend evenly. Place in a
shallow dish and refrigerate, uncovered, for 4 hours or, covered,
overnight. To make the won ton, the skins should be at
room temperature. Work with one at a time, keeping the others
under a damp towel to prevent them from drying up. Keep a bowl
of water at hand to wet the edges of the skins. Place 1
tablespoon of filling in the won ton skin, wet the edges, fold
in half, press to seal the edges. Wet the folded corners, not
the sealed corners, and draw the ends together to create a bowlike
dumpling, like a tortellini. Repeat until 36 won ton are
made. As each is made, place on a cookie sheet dusted with
cornstarch. Place the water, salt and peanut oil in a pot,
cover, and bring to a boil over high heat. Add the won ton,
stir, and cook for about 8 minutes, until the won ton are
translucent and the filling can be seen through the skin. Turn
off the heat, run cold water into the pot, and drain. Repeat and
drain thoroughly. Place on wax paper to dry thoroughly.
The won ton may be eaten exactly as they have been cooked, or
try one of these variations:
Pan-Fried Won Ton
Place 3 tablespoons peanut oil in a flat
skillet and heat the oil until a wisp of white smoke appears.
Place the won ton in the pan and fry until brown on both sides.
Turn off the heat and transfer to paper towels to drain.
Deep-Fried Won Ton
Place 5 cups peanut oil in a wok, heat
the oil to 180 degrees Celsius, and add a lightly smashed 1-inch slice
of ginger and a peeled clove of garlic. Add the won ton
and fry, turning, until the won ton are golden brown.
Turn off the heat and transfer to paper towels to drain.
Won Ton Soup
Bring 6 cups chicken stock to a boil,
add the won ton, 6 to a person, and return the soup to a boil.
Add a sprinkling of 3 tablespoons Chinese (garlic) chives, turn off
the heat, add a dash of sesame oil and season to taste with salt and
pepper. Transfer to a heated tureen and serve.
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