posted by Marli 04-19-99 1:34 PM
1 pkg frozen wonton wrappers, thawed
3 oz ground chicken, veal or pork or a mixture
1/2 can water chesnuts, minced
2 green onions minced
2 cloves garlic, minced
salt and pepper
1 egg yolk, beaten (reserve egg white)
Thaw out wrappers.
Combine chicken, water chesnuts, onions and garlic with salt, pepper and a dash of soy sauce and the egg yolk. Mix well.
Take a wonton skin and dip finger into egg white and spread a little on edges of skin.
Fill with approx 1 tsp filling and fold wonton into triangle and press to seal.
Cook in simmering water for 10 minutes. Remove and add to soup.
To Make Soup: (General instructions as this recipe was for wontons):
Add wontons to chicken broth with a variety of vegetables such as bok choy, brocolli, cauliflower, mushrooms, water chesnuts whatever you like.
Add a dash of soy sauce to broth for a more chinese flavour.
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