Cha Yun T’un
(jah yuhn tuhn)
A mixture of pork and shrimp fills these crunchy appetizers. They are delicious with Chinese plum sauce, teriyaki sauce and Chinese barbecue sauces.
½ pound ground pork
1 can (4 ½ ounces) shrimp, drained and chopped
6 water chestnuts, finely chopped
2 green onions (with tops), chopped
1 Tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon salt
1 pound wonton skins
Stir-fry pork in wok or 10-inch skillet until brown; drain. Stir in shrimp, water chestnuts, green onions, soy sauce, cornstarch and salt. Stir-fry 1 minute.
Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly. Moisten one corner with water; press to seal.
Heat oil (1 to 1 ½ inches) to 360˚. Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes; drain. Serve with Sweet and Sour Sauce and Hot Mustard