Ingredients
Filling
| 1/2 lb. | ground pork | | 1/2 lb. | fresh shrimp, chopped | | 3 oz. | water chestnuts, chopped | | 3 oz. | bamboo shoots, chopped |
Seasonings
| 4 tbsp. | thin soy sauce | | 1 tsp. | sesame oil | | 2 tbsp. | oyster sauce | | 1 tbsp. | cornstarch | | 3 dashes | white pepper | | 1/2 tsp. | sugar | | 1 tsp. | rice wine | | 1 | egg, beaten, for sealing | | 6 | dried black mushrooms, soaked and chopped | | 2 | scallions, chopped |
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Instructions
Filling:
In a large bowl combine all the chopped ingredients and seasonings. Mix thoroughly; set aside.
To assemble the wontons, place 1 tsp. of filling just below the center of each wrapper; fold bottom over the filling. Roll up the filled cylinder, leaving 1/2 inch of wrap unrolled at the top. Fold both sides down under the cylinder. Pinch ends firmly together with the beaten egg. As each wonton is finished, place it on a plate and cover with a moistened towel.
In a wok or large pot, bring 3 quarts of water to a boil and drop in wontons. Return to boil and reduce heat. Simmer 5 minutes. Drain and rinse under cold running water to stop cooking. Drain well. Serve with dipping sauce or soup.
Author's Comments
For fried wontons: Do not boil. Deep-fry for 3 to 5 minutes.
These may be frozen. Defrost and reheat in 375°F oven for 15 minutes.
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