Ethnic Recipes

Crisp Wontons (Cha Yun T'un)

1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained and chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound wonton skins*
Vegetable oil
Sweet and Sour Sauce or Hot Mustard Sauce

Stir-fry pork in wok or 10-inch skillet until brown; drain. Stir in shrimp, water chestnuts, scallions, 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 overlap slightly. Moisten one corner with water; press to seal. Heat 1 to 1 1/2 inches of oil to 360 degrees F. Fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes; drain.

Serve with Sweet and Sour Sauce or Hot Mustard Sauce.

Makes about 48 wontons.

* 12 to 14 egg roll skins can be substituted for the wonton skins; cut each skin into quarters.

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