 |
| COOKING SECTION 2 |
| Continuation of POT STICKERS .... * Filling may be prepared ahead and refrigerated . Fill pot stickers, brown them and then they can be frozen. To reheat, allow to defrost, refry for one minute and continue with the recipe. 1. Combine filling ingredients. 2. Place 2 t filling in center of wrapper , wet edge and seal to form a half circle. 3. Hold top edge and press down to flatten bottom. 4. Heat a 12in (30cm) skillet with small amount of oil and fry pot stickers on medium high heat until brown on all sides. 5. Pour 1/2 C soup stock, cover and cook until liquid is absorbed. Serve with soy sause or vinegar dip , or hot sesame seed oil. |
| FRIED WON TON INGREDIENTS : makes 50 won tons 1lb ( 450 g ) Won Ton wrappers FILLING 1/2 lb ( 225 g ) ground pork 1/4 C chopped onions 1 Chinese sausage , chopped 1/2 c chopped bamboo shoots 1/2 c chopped green onions 1 t mirin or rice wine 1 t salt 1 t soy sauce 2 t cornstarch 1 egg white 3 C oil for deep frying ( 375 f , 190 C ) 1. combine filling ingredients 2. Place 1 t filling (heaping ) on the top corner of wrapper. Fold tip of wrapper over meat . Roll wrapper until halfway down covering meat. Put a small dab of egg on the left hand side of covered meatball. Pull sides back and pinch together , placing one side on top of the egg white. 3. Fry in oil for 2 min. Until golden brown, turning ocassionally .Serve with sweet and sour sauce. |
|
 |
 |
 |