Crisp Wontons Cha Yun T’un (jah yuhn tuhn)

<Crisp Wontons

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

Vegetable oil

 

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

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