Tuesday, December 11, 2007

Wonton (Pangsit)

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Ingredients:
1/2 lb. lean ground beef
1 tbsp. finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)

Directions:
  • Mix all ingredients except wonton skins and vegetable oil or broth.
  • Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
  • Fill and fold rest of skins.
  • For appetizers(fried): Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
  • For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.