Appetizers, Oriental, Pork Mutton Veal

Crisp Won Ton

  • 1 package Won ton skins
  • 1/2 pound Ground pork
  • 8 Water chestnuts, minced
  • 8 Shrimp, shelled and minced
  • 1/4 cup Green onion, minced
  • 1 teaspoon Salt
  • 2 teaspoons Soy sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Ginger, fresh, grated
  • 1 teaspoon Sherry

    • HEAT OIL IN WOK OR DEEP FRYER TO 360º.

    COMBINE ALL INGREDIENTS EXCEPT SKINS. PLACE ABOUT 2 TEASPOONS FILLING IN CENTER OF EACH SKIN AND FOLD. DAMPEN EDGES WITHMIXTURE OF WATER AND CORNSTARCH TO SEAL. DEEP FRY UNTIL BROWN AND CRISP.

    MAKES 24.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

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