Ingredients
- 1 pound boneless pork loin
- diced or possibly grnd
- 1/3 pound shrimp
- 1 tbsp. cornstarch
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- beaten
- uncooked
- 1 pkg. wonton skins
Instructions
- Combine first 5 ingredients in a mixing bowl; mix should have a sticky texture.
- To wrap wonton, use skins flour side down.
- Place approximately 1 tsp.
- pork-shrimp filler in one corner.
- Roll tightly twice, then dip each end liberally in egg.
- Join ends by crossing tightly over each other to create a flap on one side.
- Properly wrapped wonton will be triangular in shape and won't open during cooking.
- Wonton may be boiled or possibly deep-fried till golden on the outside.
- Boiled wonton may also be used in a soup with a chicken broth or possibly bouillon base and topped with diced scallions.
- Or possibly, serve fried wonton with sweet and sour sauce; serve boiled wonton with soy sauce.
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