Mom's Wonton

I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 374 Calories

Ingredients

• 1 egg white
• 1 pinch white sugar
• 1 teaspoon cornstarch
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon minced fresh ginger root
• 1 pinch garlic salt
• ¼ teaspoon garlic salt
• 2 tablespoons chopped water chestnuts
• ½ pound ground pork
• ¼ teaspoon sesame oil
• 2 tablespoons minced green onions
• 1 (16 ounce) package wonton skins
• 1 teaspoon chili oil
• ¾ pound cooked shrimp, shelled, deveined and coarsely chopped

Recipe Instructions

Step 1

In a large skillet, cook the ground pork over medium heat until no longer pink.

Step 2

In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.

Step 3

Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.

Step 4

Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.