Monday, November 29, 2010

Pork Wontons

Pork Wontons

1 pound ground pork, cooked
3 green onions, chopped
4 water chestnuts, chopped
a pinch of sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 tablespoon sherry
4 mushrooms, chopped
a pinch of fresh pepper

1 package wonton skins
Peanut oil for frying

Mix the first nine ingredients together.  Cover the wonton skins with a damp towel when working with them so they do not dry out.  Assemble the wontons by placing a scant tablespoon of the mixture in the center of a wonton skin.  Seal the wonton skin edges with water or egg white, fold them into a triangle shape and then pull two of the points together and seal with water or egg white.  Deep fry in peanut oil over medium high heat until golden brown.  Serve with sweet and sour sauce.  These may be frozen and reheated in a 300 degree F. oven until hot, being careful not to brown them more. 

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