Wonton

Wonton is swallowing a cloud.If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky

1. ½ lb. lean ground pork or beef
2. 1 tbsp. finely chopped scallions
3. 1 egg, beaten
4. 1 tsp. salt
5. 1 tbsp. soy sauce
6. 1 tbsp. sugar
7. 1 tsp. sesame oil (optional)
8. 1 tbsp. water 65 wonton skins*
9. 3 c. vegetable oil (for deep-frying)
10. 2 ½ 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)
    

1. Mix all ingredients except wonton skins and vegetable oil or broth.
2. 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 .
3. Fill and fold rest of skins.
4. For appetizers: 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.
   
5. 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. Preparation time: 1 hour Cooking time for appetizers: 30 minutes Cooking time for soup: 20 minutes Makes 65 wonton