Homemade Wonton Wrappers

3 C flour 

1 tsp salt 

1 egg

2/3 C water

Sift flour and salt together. Make a well and add egg and water. Stir with a fork until dough holds together and leaves side of bowl clean. Knead until smooth and elastic. Cover with a bowl and rest for 30 minutes. Divide dough in half and roll out to a rectangle 21 x 14 inches. Dust lightly with cornstarch. Cut into 3 ½ inch squares. Stack using cornstarch in between each one to prevent them from sticking together.

1 C pineapple juice 

1/4 C vinegar

2 Tbs soy sauce

4 Tbs corn starch

1/4 C brown sugar

Add all ingredients to a small sauce pan. Cook over medium high heat until thick and clear.

3/4 lb ground pork 

5 green onions 

8 oz can water chestnuts 

1 tsp salt

1 small can shrimp

1 Tbs soy sauce 

1 tsp grated ginger won ton wraps

Thaw won ton wrappers, if frozen. Finely chop the green onions. Mix everything thoroughly together. Serve with sweet and sour sauce. Portion ½ tsp meat on each wrap. Shape won ton.  Moisten edges with water to seal. The easiest way is to fold into a triangle, press edges firmly. Deep fat fry at 350°, a few at a time, until browned, making sure filling is cooked through. Serve warm with sweet and sour sauce. Makes 60 appetizers

2 oz cream cheese

½ tsp lemon juice

1/8 tsp black pepper 

*crab meat

1/4 tsp lemon zest

1/4 tsp Kosher salt

3 tsp chives, chopped fine 

Mix all ingredients together. *Can be made without crab meat. Place a small amount of filling in won ton wrapper. Seal. Deep fry.

2 tsp oil or butter

1 egg, beaten

1-3 Tbs soy sauce

1 clove garlic, minced

1/4 C bread crumbs

Won ton wrappers

medium onion, chopped

½ lb cooked, shredded or chopped chicken   

Saute onion and garlic in oil or butter. Add the rest of the ingredients except the won ton wrappers. Mix well. Place a small amount of filling in each won ton wrapper. Seal and deep fry.

½ lb ground pork

½ tsp ground ginger

½ C finely shredded carrot

1/3 C chicken broth + 1 Tbs additional broth

1/4 C finely chopped water chestnuts

1 Tbs soy sauce

2 tsp cornstarch

40 won ton wrappers

Cook pork in a skillet until no longer pink; drain. Stir in carrot and water chestnuts. In a bowl, combine cornstarch and ginger. Stir in the broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Set aside. Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Lightly coat wonton wrappers with cooking spray. Bake at 350° for 5 minutes. Remove wontons from cups and arrange upside down on greased baking sheets. Bake 5 minutes longer or until light golden on the bottoms. Turn wontons; fill each with about 1 teaspoon sausage mixture. Bake for 2-3 minutes or until filling is heated through. Yield:40 wontons