Won Ton

Won Tons 雲吞

Note:

1. Special request was made to exclude the use of prawns for the Heritage Dinner.

To make between 75 to 100 won tons depending on the amount of filling used for each won ton.
These won tons can also be cooked in stock to become the familiar “short soup” dish.

Ingredients:

500 g minced pork, preferably with some fat

3 spring onions, finely chopped

1 oz Chinese mushrooms, soaked and finely chopped

2 slices of fresh ginger, finely chopped

2 oz canned water chestnut, finely chopped

1 – 2 tablespoons of Chinese rice wine or dry sherry

½ - 1 tablespoon of dark soy

½ to 1 teaspoon of sugar

¼ to ½ teaspoon of salt

1 egg

2 tablespoons of cornflour

2 to 3 tablespoons of oil

125 g green prawns (omitted), shelled, washed, cleaned, de-veined and coarsely chopped

75 to 100 won ton wrappers

Oil for deep-frying

Mix the first 12 ingredients (and 13^th if prawns are included) together in a bowl. This mixture can be prepared ahead of time and kept in the refrigerator overnight.

The following steps should be carried out just before deep-frying. Note: Sprinkle a small amount of cornflour on a plate to stop the wrapped won tons from sticking to the surface.

Place a small amount of filling in the middle of the won ton wrapper.

Wet the edges.

Fold the two halves together to form a triangle. Different patterns can be used. Suggestions are:

	Dab water on the halfway point on each side of the triangle and make a pleat on each side.
	Dab water on the ends of the triangle and wrap round to form a bishop hat.

Place the prepared won ton on the cornfloured surface and repeat with the rest. Take care not to place the won tons too close to each other.

Deep fry immediately until golden brown and filling are cooked through, about 4 to 5 minutes depending on the amount of filling used.

These spring rolls were served with sweet and sour sauce, but other sauces such as the Vietnamese sweet chilli sauce can also be used.