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Ingredients
5 ounces lean ground pork
4 water chestnuts, finely chopped, about ¼ cup
1 scallion or green onion, trimmed and finely chopped, green part and all, about 3 tablespoons
½ teaspoon monosodium glutamate, optional
1 teaspoon sugar
⅛ teaspoon salt, if desired
1 ½ teaspoons dry Sherry or Shao Hsing wine
1 ½ teaspoons dark soy sauce
1 ½ teaspoons sesame oil
⅛ teaspoon ground pepper, preferably white
20 won ton skins
1 egg, lightly beaten
Nutritional analysis per serving
96 grams carbs; 75 milligrams cholesterol; 555 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 1143 milligrams sodium; 25 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the pork, water chestnuts, scallion or green onion, monosodium glutamate, sugar, salt, wine, soy sauce, sesame oil and pepper in a mixing bowl. Blend thoroughly with the fingers.
- Step 2
Spoon about one-and-one-half to two teaspoons of the pork mixture in the center of a won ton skin.
- Step 3
Fold one side of the won ton skin to enclose the filling, rolling it cigar-fashion. Press the ends to seal.
- Step 4
Brush the upper portion of one sealed end with a little beaten egg.
- Step 5
Bring the ends together. As you bring them together, give the unbrushed end a 180-degree twist and press this end against the egg-brushed end. Pinch lightly to seal.
- Step 6
Continue filling the skins until all of them are filled and sealed.
- Step 7
Bring two quarts of water to the boil. Add the won ton. When the water returns to the boil, cook the won ton one-and-one-half minutes. Add about half a cup of cold water, let the water return to the boil again and cook for about another minute. When the won ton rise to the top of the water, they are done.
Private Notes