10 chinese mushrooms, small
1/4 lb prawns
5 fresh water chestnuts (or 7 canned, ones)
1/2 lb ground pork
1 green onion, finely chopped
1 package wonton skins
1 tsp salt
1/2 tsp sugar
1 tsp thin soy sauce
1 tsp oyster sauce
1 dash of pepper
1 1/4 tbsp cornstarch
1 small egg
Directions
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces.
Shell, devein and wash prawns. Chop into very small pieces
Peel and crush water chestnuts with the flat side of the cleaver. If
you don't have a cleaver, chop the water chestnuts into very fine
pieces.
Combine mushrooms, prawns, water chestnuts, pork and green onion.
Add all other ingredients and mix well. 1 teaspoon of filling is
used for each wonton.
* *
*
With one corner of the skin toward you, place 1 teaspoon of filling
about an inch from the corner.
Fold one corner to cover the filling.
Told once more...about 3/4 inch.
Turn the won ton so that the triangel is toward you. Dampen the left
corner with a little water.
Swing the right corner away from you and place it on top of the
dampened left corner. As you make this fold, simultaneously pull the
filling toward you with your middle finger. You should finish with a
little "hat-like" effect.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 1 servings
Basic Won Ton Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We are able to track the history of meal recipes back into the far past, in fact as far as ancient Egypt, and possibly even further. However, these, ancient cook books were just very simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Romans a man called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also describes how the Roman cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the spicy food that we all know today, but rather recipes for the types of food prepared for the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like basil and coriander. These new spices and herbs caused an increase in manuscripts on cookery, most of which are now in private collections. When we get to the 20th century, cooking publications are in high demand, due to higher levels of literacy, people having increased spare time and having more money. The arrival of TV brings us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Basic Won Ton recipe.
