3/4 lb Medium shrimp (25 to 35 per
-pound), shelled and -deveined 1 ts Salt
1/2 lb Pork butt, finely chopped
1 ts Peeled, grated fresh ginger
1 ts Sugar
pn White pepper 1 tb Light soy sauce
1 tb Dry sherry or rice wine
1 ts Asian sesame oil
2 ts Cornstarch
2 Green onions (white part
-only), minced 4 Water chestnuts, peeled and
-finely chopped 1 Package thin won ton skins
——————————–INSTRUCTIONS——————————– Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2 teaspoon salt; set aside for 10 minutes. Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remain- ing salt. Add to shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins covered with a damp towel. Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you. Put about 1 heaping teaspoon fill- ing in the top corner (a little way down from the point). Fold the point toward you over filling. Tucking in filling, roll corner over toward the center of the wrapper. The won ton should look like a triangle. Pinch around filling to contain it. Place won ton on a work surface, Using both hands, grasp the 2 op- posite. corners of the won ton and pull them up over filling, overlapping them a bit. Moisten overlapped edges with water; pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with remaining ingredients. The dumplings are now ready for boiling. Or freeze them; they’ll keep for several months. Makes about 5 dozen won tons. PER 6 WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 3/17/93.
Submitted By STEPHEN CEIDEBURG MSG#: 1980
