Ingredients
The won ton:
- ½ pound ground pork
- 2 scallions, finely sliced
- ½ egg, beaten
- ¼ teaspoon salt
- ¾ teaspoon sugar
- ½ teaspoon light soy sauce
- 2 teaspoons oyster sauce
- Pinch of white pepper
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon dry white wine
- 16 to 20 won-ton skins
- 5 cups water
- 1 teaspoon peanut oil
- 1 teaspoon salt
The sauce:
- 1 ½ teaspoons white vinegar
- 1 teaspoon sugar
- Pinch of white pepper
- 4 teaspoons cooking sherry
- 4 teaspoons dark soy sauce
- 3 teaspoons sesame oil
- 3 teaspoons chili oil
- ½ teaspoon chopped coriander
- ½ teaspoon white portion of scallions, chopped
- ⅓ teaspoon minced garlic
- Nutritional Information
Nutritional analysis per serving (4 servings)
685 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 89 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 25 grams protein; 77 milligrams cholesterol; 2014 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
Make won ton filling:
- Combine all ingredients except last 4 in large mixing bowl. Mix in one direction with chopsticks until all ingredients are well blended. Refrigerate 4 hours.
- Combine all sauce ingredients, mix thoroughly and set aside.
- Into each won ton skin place a tablespoon of filling. Wet 4 edges with water, fold over and seal. Then wet 2 corners of folded side and pull those together. Overlap and press them together to seal, creating won ton. Repeat until all filling is used.
- Bring water to boil. Add teaspoon peanut oil and teaspoon salt. Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done. Run cold water into pot to prevent sticking; remove won ton.
- Place won ton on a serving dish, pour sauce over and serve.
Dining and Cooking