Leave out the shrimp if Diego is going to be there!
Ingredients
| Wonton Wrappers (skins, small) | 3 - 4 pkgs |
| Shrimp (chopped) | 1/2 Lb |
| Beef Round (Ground) | 1 Lb |
| Pork (Ground, NOT SAUSAGE) | 2 Lbs |
| Water Chestnuts (diced) | 2 small cans |
| Bamboo Shoots (diced) | 2 small cans |
| Scallions (finely chopped) | 1 bunch |
| Bean Sprouts (finely chopped) | 1/2 Lb to 1 Lb |
| Napa Cabbage (finely chopped) | 1/2 - 1 medium |
| Soy Sauce | 1/4 - 1/2 Cup |
| Sesame Oil | 1/4 Cup |
| Cornstarch | Enough to make mix not leaky |
| Black Forest Mushrooms (soaked, diced) | Up to you |
| Salt | Up to you |
| Pepper | Up to you |
| MSG | Up to you |
Directions
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Lightly brown the beef and pork. Allow to cool.
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In a large mixing bowl, put all the filling ingredients. Add the cornstarch a little bit at a time, enough until there is not much liquid running.
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Fill the won tons just prior to cooking. Put a bit of the filling in the middle, ~tsp/Tbsp sized. Wet the edges of the skins with water or a beaten egg and fold.
✦The fold is up to you, but you can do it into a triangle (diaper-like). For an extra strong seal, fold over and seal all corners.
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Fry in about 1" of peanut oil about 2 min per side, until golden. Drain on paper towels. Serve with soy sauce and/or vinegar for dipping.
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Instead of frying, you can make won ton soup by boiling the uncooked won tons in homemade broth for about 3 minutes, or until tender.