===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:48)             Number: 448
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 34              Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.00

      Title: WONTONS
 Categories: Oriental, Chinese, Appetizers, Soups
      Yield: 6 servings

      1 lb Wonton skins

----------------------------------FILLING----------------------------------
    1/2 lb Ground Pork                         3 oz Water Chestnuts; chopped
    1/2 lb Shrimp; chopped, fresh              3 oz Bamboo Shoots; chopped

---------------------------------SEASONINGS---------------------------------
      4 tb Soy Sauce; thin                     1 ts Rice wine
      1 ts Sesame oil                          1    Egg; beaten-for sealing
      2 tb Oyster sauce                        6    Dried Black Mushrooms;
      1 tb Cornstarch                               Soaked and chopped
      3 ds White pepper                        2    Scallions; chopped
    1/2 ts Sugar

  To make the filling: In a large bowl, combine all the chopped ingredients
  and seasonings. Mix thoroughly, set aside. To assemble the wonton: Place 1
  teaspoon 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. To cook: 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. For Fried
  Wontons: Do not boil. Deep fry 3-5 minutes. May be frozen. Defrost and
  reheat in 375 degree oven for 15 minutes.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

     The GWE BBS * Steubenville, Oh * VBBS 6.11b* VBBS Core Support Board
   WWIVnet * WWIVlink * IceNET * US Robotics DS 3-nodes * Assistant NC VNET
   [VSP] Utility Support * MUDS * Over 40,000 files On-Line * Fido-1:129/201