“These shrimp-filled wontons have a sweet, aromatic flavor that would also be fantastic used in Won Ton Soup.” – April Ferre
- 1 Cup All-Purpose Flour
- 1 Egg Beaten
- Pinch Salt
- 1/2 Cup Shrimp Finely Chopped
- 2 Tablespoons Pork Fat Finely Chopped
- 1 Tablespoon Dry Sherry
- 1 Teaspoon Salt
- 1/2 Teaspoon Sugar
- Dash Pepper
- Oil for Deep Frying
- Add egg to flour and mix well. Knead dough until smooth, wrap in damp cloth, and set aside for 30 minutes.
- With rolling pin, roll out dough to semi-transparent thickness and cut into 3-inch squares. Sprinkle squares with cornstarch to prevent sticking and stack. (To store, wrap stacks of wrappings in foil or wax paper and refrigerate).
- Mix shrimp, pork fat, dry sherry, salt, sugar and pepper. Place wrapping square with corner towards you. Dip finger in water and moisten opposite edge. Place 1/2 teaspoon filling in center of wrapping, fold corner across to opposite corner (corners should not align exactly). Pleat and press gently, but firmly, to seal.
- Heat oil (360 degrees) and deep fry until golden. Serve hot or at room temperature as an hors d'oeuvre. Makes 20 wontons.
- Note: Ready-made wrappings may be purchased.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng.