Serve as an appetizer or use for Wonton soup. Makes 45

1/2 lb Ground pork 225 g
1/4 cup Finely chopped green onions 50 mL
1/4 cup Finely chopped cabbage 50 mL
2 tbsp Chopped green pepper 25 mL
3 tsp Soya Sauce 15 mL
1/4 tsp Garlic powder 1 mL
1/4 tsp Ginger 1 mL
1/8 tsp Pepper .5 mL
45 Wonton wrappers 45
Oil for deep frying

Combine pork, vegetables and seasonings. To shape wonton place 1 tsp [5 mL] ball of filling near center of one edge of wrapper. Roll into a tube leaving 1/2 inch [1 cm] of unrolled wrapper. Grasp ends and bring together below filling. Moisten overlapping ends with water and pinch together. Repeat for remaining wontons. Use for wonton soup, or deep-fat fry at 375°F (190°C) until golden brown (about 1 min). Wontons may be stored in freezer for 1 month. Makes about 45 wontons.

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