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      RECIPE TITLE "Classic Wontons" recipe from Martin Yan's Feast: The Best of Yan Can Cook

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields Makes 6 dozen time--- difficulty easy

    There is more to classic wontons than cloudlike dumplings floating in a savory broth. How about light, crispy, and delectable fried wontons that are perfect as a starter or a snack? These are destined to be classics on your dining table. To see how to fold wontons, go to page 55.

      RECIPE INGREDIENTS
    Filling

    • 1 bunch spinach (about ¾ lb.)
    • ¾ pound ground pork
    • ¼ pound ground beef
    • ¼ cup finely chopped water chestnuts
    • 2 tablespoons minced green onion
    • 1 egg white
    • 1 tablespoon oyster-flavored sauce
    • 1 tablespoon chicken broth
    • 2 teaspoons cornstarch
    • 1 teaspoon Chinese rice wine or dry sherry
    • 1 teaspoon sesame oil
    • ¼ teaspoon salt
    • 1 package ( 1 lb.) wonton wrappers
    • 1 egg, lightly beaten
    • Cooking oil for deep-frying
    • Sweet and Sour Sauce (see page 33)

      RECIPE METHOD

    Getting Ready

    (1) Wash spinach and remove coarse stems. Place spinach in a large pot with 1 inch of water. Parboil for 30 seconds; drain, then rinse with cold water. Gently squeeze to remove all water. Coarsely chop spinach.

    (2) Place spinach in a bowl with remaining filling ingredients; mix well.

    (3) Make each wonton: Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg; fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with egg, and overlap with another corner; press to seal. Cover filled wontons with a dry towel to prevent drying.

    Cooking

    (1) In a wok or 2-quart saucepan, heat oil for deep-frying to 350°F. Deep-fry wontons, a few at a time, turning occasionally, until golden brown, 3 to 3 ½ minutes. Remove with a slotted spoon; drain on paper towels. Keep warm in a 200°F oven while cooking remaining wontons.

    (2) Serve hot with sweet and sour sauce.


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