Won Ton

2 packages won ton wrappers (approx. 120 wrappers total)

25 - 30 shrimp, cooked, peeled, deveined, finely chopped 

1/2 - 1 lb cooked and drained ground pork

3 tbsp soy sauce

3 tbsp rice wine

1 can water chestnuts, chopped 

1 1/2 tsp fresh ginger, chopped

1 bunch green onion, chopped fine (optional)

1 tbsp cornstarch

2 tsp Brass Ring Original (use Medium or Cajun if you like some heat)

 

Mix all ingredients in a bowl, refrigerate 1 hour or overnight is fine.

 

Place won ton wrapper on counter. With finger, wet all 4 edges with water. Place a teaspoon of filling in center of wrapper. Fold in half, so that it looks like a rectangle with the wrapper touching on one long side, down both short sides and the lump of filling on the other long side. Make sure to press all edges together. Take the 2 corners of the long side with the filling in it - ** not more than half way up the short side, but more than just the corner. Approx a good finger width ** - and bring up above the filling and pinch together really hard. Sometimes if it doesn't pinch together I fold it over and pinch it again. Finally fold back the other 2 corners (the free ones) so it looks kind of like a flower. In the background picture on this page use the one in the middle as an example. You can see where it is pinched at the top, over the filling and just make out how the 2 free corners are folded back over. You do not have to secure the free corners, just let them lay naturally. 

Cook in boiling water until they float - if making soup, skip this step and just cook in the chicken stock. Once cooked, strain, lightly coat with oil so they don't stick together, set aside to cool. Place on tray. Once cool, freeze. Use in soup whenever you like.

To make soup: Use chicken stock, some spinach and green onion. Add the won tons and heat.

To make deep fried won tons: DO NOT COOK in water first. Just drop the won ton into hot oil (we set our fryer at 365 F) and flip constantly or it will be crispy on the bottom and raw on the top. They are very bottom-heavy and you will have to hold the top side down with a slotted spoon. When they are golden brown, place on paper towel to dry. Once cool enough to eat, enjoy!

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