Recipe by edna
"I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment."
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cooked shrimp, shelled, deveined and coarsely chopped
minced green onions
minced fresh ginger root
chopped water chestnuts
1 (16 ounce) package
These are ok, but they're certainly one of the least flavorful wontons I've had. If serving as a fried appetizer rather than in a flavorful broth they will require a strongly flavored sauce to accompany them. The egg white is really not necessary, wontons can be sealed just by wetting the edges of the wrapper.
I thought these were flavorful and delicious. I used Italian ground pork because it was what I had on hand and pickled ginger (from the Japanese market) instead of fresh. I fried these is a shallow pan with olive oil. After using up one package of won-tons there was still about half the filling left. I used it to make the most AMAZING fried rice. Awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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