Won Ton

Published February 9, 1982

Total Time
40 minutes
Rating
4(13)
Comments
Read comments

Craig Claiborne

Featured in: STUFFED DUMPLINGS: THEY GET AROUND

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement


Ingredients

Yield:90 to 100 won tons
  • 1 pound lean pork, ground

  • 1 bunch watercress

  • 1 egg

  • 2 tablespoons light soy sauce

  • 1 tablespoon dry sherry or @Shaoxing wine

  • ½ pound raw shrimp, peeled, deveined and chopped fine

  • ½ teaspoon monosodium glutamate, optional

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • 1 package won ton skins (see note)

  • Chicken broth (1 cup per serving)

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 9 milligrams cholesterol; 25 calories; 51 milligrams sodium; 2 grams protein

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.

Powered by

Preparation

  1. Step 1

    Place pork in mixing bowl.

  2. Step 2

    Pick over watercress to remove tough stems. Drop watercress into boiling water and let stand about 30 seconds. Drain immediately and run under cold water. Press to extract excess water. Chop until fine, then add to pork.

  3. Step 3

    Add all remaining ingredients except pepper, won ton skins and chicken broth and stir.

  4. Step 4

    If thin won tons are desired, roll each skin with rolling pin or put through noodle machine, or they may be stuffed just as they are. Fill each skin with teaspoon of filling. Keep stack of won ton skins covered with damp cloth so they do not dry out.

  5. Step 5

    To fold, bring up two sides of won ton skin and pinch all around to seal in filling. Dampen edges with a little water if necessary to make them stick. Pull two bottom edges together and pinch firmly to seal.

  6. Step 6

    Continue until all filling is used. As you work, cover finished won tons with damp cloth to prevent drying out.

  7. Step 7

    Bring several quarts of water to boil in large kettle and add won tons. When water returns to boil, add half cup of cold water and let water come to boil again. Won tons are done when they float to top.

  8. Step 8

    Heat chicken broth. Put a little salt and pepper into bottom of individual serving bowls and pour in hot broth. Ladle few cooked won tons into each bowl and serve immediately.

Tip
  • Won ton skins are available in Chinese markets.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

From "The Chinese Cookbook" by Craig Claiborne and Virginia Lee (J.B. Lippincott, 1972).

or to save this recipe.