Ingredients Jump to Instructions ↓

  1. 8 won tons

  2. Won Ton Filling

  3. 1/2 pound shrimp, washed, peeled, deveined and finely minced

  4. 1/4 pound pork, trimmed, finely minced

  5. 2 tablespoons carrot, finely minced

  6. 2 tablespoons green onion, finely minced

  7. 1 teaspoon fresh ginger, minced

  8. 2 tablespoons oyster sauce

  9. 1/4 teaspoon sesame oil

  10. Green onions to garnish

  11. Cilantro leaves to garnish

  12. Sauce

  13. 1 cup soy sauce

  14. 1 ounce white vinegar

  15. 1/2 ounce chile oil

  16. 1/2 teaspoon chile paste

  17. 1 ounce granulated sugar

  18. 1/2 teaspoon fresh garlic, minced

  19. Sesame oil to taste

  20. 1 cup chicken stock

  21. Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.

  22. 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle

  23. 1 ounce of sauce over the won tons.

  24. Garnish with green onions and cilantro and serve.

  25. Servings: 4


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