With pork and shrimp wonton

It is a Basic for wonton with a pork recipe and shrimp filling. The wonton of frying or make boiled in soup as desired. For extra flavor, use fresh water chestnuts.

Yields on 35-40 wonton

Finely chop the pork and shrimp. Water chestnuts Peel and finely chop. Chop the ginger until you have 1 teaspoon.

Combine pork and shrimp with chestnuts of water, minced ginger, sauce of oysters, soy sauce, rice wine or vinegar Sherry or rice, sugar, sesame oil and white pepper.

Order to meet the wontons, lay a won ton skin in front of you. (Coverage won hides your remaining wet to prevent dry towel). Moisten the edges of the wrapper won ton with water. Place a full teaspoon of won ton filling in Centre.

Fold in half lengthwise wonton wrapper, be sure to answer at the end. Press firmly on the ends to seal. Use inches for press edges to complete to focus the it. Keeping inches to square fold wonton wrapper once more. Push the corners and keep them in place between your thumb and forefinger. Wet corners with your fingers. Meet both ends so that they overlap. Press to seal. The finished product should look like the cap of a nurse. Repeat with won - ton remaining.

Alternative method: placing the teaspoon of filling of the wrapper and twist to seal. The final result should look like a bag fellowship or silver cord.

Boil the wontons: bring a large pot of water to a boil. Add tons of won, ensuring that there is enough room for them to move freely. Let the wontons boil for 5-8 minutes, until they rise to the surface and the filling is cooked through. Remove the jar with a spoon to slits.