f water to boil for won ton.
Put chicken broth in
Bring the chicken broth to a boil and add the won tons. Turn down and simmer approximately 20 minutes, stirring gently so the won tons don't
stick,
but
be
careful not to rip the skins. When done, add into individual bowls and sprinkle with green onion.
n sesame seeds.
For Won Ton Strips:.
Heat oil in
Mix all ingredients together in small bowl.
Take the won ton skins.
Place 1 teaspoon mixture in the center.
Make a triangle; turn top triangle to meet fold.
Now, moisten the edges with water and cornstarch; press to seal.
Take corners and twist, then overlap.
Dust each won ton with cornstarch and set aside, until ready to drop into your soup, or freeze each won ton separately. After frozen, put all your won tons in freezer bags and use them as needed.
In a bowl mix ground pork with minced white onion, garlic salt, minced coriander, fish sauce, egg, pepper and dash of m.s.g. Place about 1 teaspoon of pork mixture in the center of the won ton skin.
Fold over.
Bring the two corners around in shape of won ton and press corners of wrapper together (seal with egg yolk).
Fry in deep hot oil for 3 to 5 minutes.
Drain on paper towel.
Seve with sweet and sour sauce.
Combine all ingredients, except won tons skins and egg. Chill
Saute meat in oil until brown and crumbly.
Add all ingredients; season with pepper and soy sauce to taste.
Drain off excess oil and cool.
Place one teaspoon of meat mixture in center of won ton square.
Fold diagonally and seal edges by wetting with a dab of water.
Deep-fry in 360\u00b0 oil until won ton is golden. Serve hot with won ton sauce or mustard with soy sauce.
ith melted butter.
Cut won ton squares in half.
Arrange
o simmer.
Fill the won ton wrappers by placing about 1
Preheat broiler.
Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the Won Ton Chips
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.
Preheat oven to 350\u00b0.
Cut package of won ton skins diagonally. Separate won tons and dip in water.
Place on a cookie sheet sprayed with nonstick vegetable spray.
Sprinkle each triangle with Parmesan cheese, cinnamon sugar or No Salt seasoning blend.
Bake until crisp and toasted.
Store in tightly closed container or plastic bags.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks.
Pour dressing over salad and toss.
May sprinkle toasted sesame seed on top.
Mix sugar, raisins and coconut in large bowl.
Place a scant teaspoon in each won ton skin.
Moisten edges, fold into triangle and deep fry for 2 to 3 minutes or until golden brown.
Drain thoroughly on paper towels.
Store in airtight container.
Makes 250!
Mix cheese, lemon, crab and onion. Put 1 teaspoon size in a won ton skin and fold up.
Deep fry won tons in hot oil until golden brown.
Drain.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and peppers.
Fill won ton wrappers with 1 teaspoon mixture; wet corners of wrappers.
Roll up and fold in corners.
Deep fry at 350\u00b0 until light brown.
Fry hamburger and pork; drain fat.
Chop finely and add other ingredients.
Lay a won ton wrapper on flat surface.
Put about 1 tablespoon filling just below the center and wet edges of dough. Fold one corner of the dough over the filling to make a triangle and pinch edges of dough together to seal.
Pull corners base together and pinch to seal.
Repeat this process until all wrappers are used or filling is used.
Chop all ingredients fine.
Place in bowl and mix soy sauce, sesame oil, cornstarch and water.
Cook to thicken.
Wrap meat mixture in won ton skins. Cook in hot oil. Drain and serve with sweet and sour sauce.
Mix crab, chopped scallions, Tabasco sauce and cream cheese. Put 1 to 2 teaspoons filling in each won ton wrapper and fold/crimp to enclose filling.
Deep fry until golden brown. Drain and serve with your choice of hot or mild sauces.
Brown and drain beef.
Combine beef, onions, cheese, oregano, cumin, garlic salt and chilies.
Place a spoonful of the meat mixture on each won ton wrapper and follow package directions for folding and sealing.
Deep fry 1 1/2 minutes or until golden. Drain on paper towels.
Serve warm.
Yield: 6 dozen appetizers.
Mix all ingredients together.
Place approximately 1 teaspoon of filling on each won ton sheet.
Wet edges of sheet with water and press into triangles or rectangles.
Deep fry in oil until well done (approximately 3 to 4 minutes) or until brown.