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
It is quite feasible to track the history of written cooking instructions far back into the far past, at least as far back into history as ancient Egypt, and maybe further still. In practice though, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new tastes created a torrent in cookery books, some of which are kept safe in private cookery archives. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Basic Won Ton recipe.
