Featured Cookbook

ORDER/INFO

1. Savory Pesto Cheesecake

2. Fried Wontons

3. Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce

Book Description

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Recipes include party favorites for virtually any celebration, from a...

... (more)

Joy of Cooking: All About Party Foods and Drinks

Authors: Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

Date: September 2002

ISBN: 0743216792

Publisher: Scribner

Hardcover

ORDER/INFO

Makes about 54 wontons

• With a sharp knife, lightly chop until fluffy and place in a large bowl:

• 1 pound lean ground pork (butt or shoulder)

• Shell, devein, rinse, and cut into 1/4-inch dice:

• 1/2 pound medium shrimp

• Press between paper towels, squeeze dry, and add to the pork. Blanch in boiling water for 10 seconds, drain, refresh in cold water, and drain again:

• 3/4 cup water chestnuts

• Press between paper towels, squeeze dry, and add to the pork. Add:

• 1 1/2 tablespoons minced ginger

• 1 1/2 tablespoons minced scallions, white part only

• 2 1/2 tablespoons soy sauce

• 1 tablespoon rice wine or sake

• 2 1/4 teaspoons toasted sesame oil

• 1 1/2 tablespoons cornstarch

• Stir vigorously in one direction to combine. The mixture should be stiff; if not, refrigerate until firm, about 1 hour.

• Place a scant teaspoon of the filling in the center of each of:

• 54 wonton wrappers

• Fold the wrapper over to form a triangle. Working from the longest edge, fold the wrapper in to a point three-quarters of the length from the opposite edge. Dip a finger in water and dab the ends of the triangle, then press the two ends together and pinch to seal. Make the remaining wontons in the same manner.

• Place the finished wontons on a tray dusted with:

• Cornstarch or flour

• Heat a wok or deep fryer and add:

• 4 cups safflower or corn oil

• Heat to 350 degrees F.

• Add a batch of won tons and fry, stirring constantly, until the skins are golden brown and crisp, 3 to 4 minutes. Remove with a long-handled strainer and set on paper towels to drain. Bring the oil back up to 350 degrees F and repeat the process until all the wontons have been fried, keeping the fried wontons warm in the oven. Arrange the wontons on a platter and serve with:

• Plum or duck sauce

• Hot mustard

More From This Book:

1. Savory Pesto Cheesecake

2. Fried Wontons

3. Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce

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