| 1 | Here are three won ton related recipes++fried won tons, won ton soup and a dip for the fried won tons. |
| 2 | I have recipes for won ton dough too, if you want them. |
| 3 | Personally, i find the won ton skins available in markets to be just fine and a lot less work! yield: about 60 to 70. |
| 4 | Shell and devein prawns. |
| 5 | Mince fine. |
| 6 | Stem mushrooms and mince caps. |
| 7 | Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. |
| 8 | Wrapping: place won ton squares on working surface so corners face up, down, left and right. |
| 9 | Place 1 teaspoon filling in the center of each skin. |
| 10 | Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. |
| 11 | Press to seal. |
| 12 | Moisten left corner and bring right corner to meet it. |
| 13 | Press to seal. |
| 14 | [this should give you a little bundle that looks kinda like a nurses hat. |
| 15 | S.c.] frying: heat 4 cups oil in wok. |
| 16 | Fry wrapped won ton until golden (about 2 minutes). |
| 17 | Turn over once. |
| 18 | Drain and serve hot. |
| 19 | Do-ahead notes: deep fry won ton, cool and freeze. |
| 20 | To reheat, preheat oven to 350°F. |
| 21 | Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes. |
| 22 | Comments: you may substitute ground turkey for meat in won ton filling. |
| 23 | However since turkey is drier and more bland than pork, add a few more water chestnuts and ?tsp. monosodium glutamate to enhance flavor and texture |
