Fried Won Tons

30 - 35 Won Tons

Ingredients:

1 package wonton skins, about 30-35

Won Ton Filling:
3/4 pound ground pork*
2 tablespoons finely chopped ham or prosciutto
1 tablespoon dark soy sauce
1 1/2 tablespoons finely chopped scallions
2 teaspoons finely chopped ginger
1 teaspoon sesame oil
1 egg, lightly beaten
1/2 teaspoon cornstarch
1 teaspoon sugar

1 small bowl filled with water to moisten wrappers
2 cups oil for deep-frying


Directions:

Combine all the filling ingredients in a bowl and stir to
mix together well.

Take one won ton wrapper and place it on a working surface
in a diamond shape - in other words with the corners up, down,
left and right. Place 1 teaspoon of filling in the middle of
the won ton skin. Press the skin around the filling to seal
it in.

Moisten your fingers and wet the bottom corner, then fold the
top corner over so that it meets the bottom corner. Press
down to seal. Then moisten the left corner and bring it over
to meet the right corner. Press to seal. Moisten the edges
and pinch them closed. A properly made won ton is commonly
described as resembling a nurse's cap.

Deep-frying: Heat the wok and add oil. Add the won tons, a
few at a time, sliding them in carefully. Deep-fry the won
tons in batches until they are golden brown, turning to make
sure they brown evenly. Drain on paper towels or a tempura
rack if you have one on the wok. As with egg rolls, won tons
should be served as soon as possible to ensure they remain
crispy. Serve with Sweet and Sour sauce.


Variations:

*You can substitute other meat, such as chicken or ground veal.
**For the filling, add a few fresh water chestnuts, peeled
and thinly sliced

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