PORK WON TON

Pork Won Ton image

Provided by Craig Claiborne And Pierre Franey

Time 25m

Yield Twenty won ton or about four servings

Number Of Ingredients 12

Previous Next

Ingredients

5 ounces lean ground pork
4 water chestnuts, finely chopped, about 1/4 cup
1 scallion or green onion, trimmed and finely chopped, green part and all, about 3 tablespoons
1/2 teaspoon monosodium glutamate, optional
1 teaspoon sugar
1/8 teaspoon salt, if desired
1 1/2 teaspoons dry Sherry or Shao Hsing wine
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons sesame oil
1/8 teaspoon ground pepper, preferably white
20 won ton skins
1 egg, lightly beaten

Steps:

Combine the pork, water chestnuts, scallion or green onion, monosodium glutamate, sugar, salt, wine, soy sauce, sesame oil and pepper in a mixing bowl. Blend thoroughly with the fingers.
Spoon about one-and-one-half to two teaspoons of the pork mixture in the center of a won ton skin.
Fold one side of the won ton skin to enclose the filling, rolling it cigar-fashion. Press the ends to seal.
Brush the upper portion of one sealed end with a little beaten egg.
Bring the ends together. As you bring them together, give the unbrushed end a 180-degree twist and press this end against the egg-brushed end. Pinch lightly to seal.
Continue filling the skins until all of them are filled and sealed.
Bring two quarts of water to the boil. Add the won ton. When the water returns to the boil, cook the won ton one-and-one-half minutes. Add about half a cup of cold water, let the water return to the boil again and cook for about another minute. When the won ton rise to the top of the water, they are done.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 4 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1065 milligrams, Sugar 2 grams, TransFat 0 grams