WON TON

Won Ton image

Provided by Craig Claiborne

Time 40m

Yield 90 to 100 won tons

Number Of Ingredients 13

Ingredients

1 pound lean pork, ground
1 bunch watercress
1 egg
2 tablespoons light soy sauce
1 tablespoon dry sherry or @Shaoxing wine
1/2 pound raw shrimp, peeled, deveined and chopped fine
1/2 teaspoon monosodium glutamate, optional
1 tablespoon cornstarch
2 tablespoons water
Salt to taste, if desired
Freshly ground pepper to taste
1 package won ton skins (see note)
Chicken broth (1 cup per serving)

Steps:

Place pork in mixing bowl.
Pick over watercress to remove tough stems. Drop watercress into boiling water and let stand about 30 seconds. Drain immediately and run under cold water. Press to extract excess water. Chop until fine, then add to pork.
Add all remaining ingredients except pepper, won ton skins and chicken broth and stir.
If thin won tons are desired, roll each skin with rolling pin or put through noodle machine, or they may be stuffed just as they are. Fill each skin with teaspoon of filling. Keep stack of won ton skins covered with damp cloth so they do not dry out.
To fold, bring up two sides of won ton skin and pinch all around to seal in filling. Dampen edges with a little water if necessary to make them stick. Pull two bottom edges together and pinch firmly to seal.
Continue until all filling is used. As you work, cover finished won tons with damp cloth to prevent drying out.
Bring several quarts of water to boil in large kettle and add won tons. When water returns to boil, add half cup of cold water and let water come to boil again. Won tons are done when they float to top.
Heat chicken broth. Put a little salt and pepper into bottom of individual serving bowls and pour in hot broth. Ladle few cooked won tons into each bowl and serve immediately.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams