Makes:
60-70 won tons
Total Time:
20 min
Submitted by:
what you need
- 4 dried mushrooms, soaked for 2 hours
- 1/2 lb. fresh ground pork
- 8 water chestnuts, finely chopped
- 2 green onions, finely chopped
- 2 small eggs, beaten, divided
- 1/4 tsp. pepper
- 1-1/2 tsp. salt
- 1 lb. won ton skins
- 4 cups oil (for frying)
make it
Stem mushrooms and mince caps. Mix with pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down, left and right. Place 1 tsp. filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. This should give you a little bundle that looks kind of like a nurse’s hat.
FRYING:
Heat oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.
Notes
