Fried
Won Tons
with
Orange-Mustard Dipping Sauce
Hors
D'Oeuvre
Come
on, girl, you can do it!
Don't
let all the ingredients scare you away!
You
just mix them all together!
Most
of the prep time is folding the little won tons,
but
it's easier than folding a diaper! (wrong analogy?)
These
hors d'oeuvres are fantastic!
You
really want to impress someone? This will do it!
Preparation:
25 minutes
cook:
5 minutes
Makes
40 won tons
Ingredients:
| 1 lb. ground pork or chicken | 1/4 tsp. salt |
| 1 tblspn minced fresh ginger | 1/4 tsp. pepper |
| 1 scallion, minced | 40 won ton wrappers |
| 1 tblspn dry sherry | Vegetable oil for frying |
| 1 tblspn soy sauce | Orange-Mustard Dipping Sauce
(simple recipe below) |
| 1/2 tsp. sugar | 2 cups wine for the cook! |
Preparation:
| 1. In a medium bowl, combine ground pork or chicken, ginger, scallion, soy sauce, sherry, sugar, salt and pepper and blend well, using your hands (It's the best way)! |
| 2. Brush the edges of 1 won ton wrapper with cold water. Place 1 tsp. of filling in the center of the wrapper. Fold one corner of the wrapper over to the opposite corner, enclosing the filling in a triangle shape. Pinch the edges of the wrapper to seal the filling. Transfer the won ton to a cornstarch-dusted baking sheet. Repeat the procedure with the remaining wrappers and filling. |
| 3. In a large skillet, pour enough oil to reach 1 inch up the sides of the skillet. Heat the oil until hot, but not smoking. (An electric skillet set at 375F works best.) In batches, fry the won tons until they are golden brown, about 1 minute, turning them over once. Transfer the won tons to paper towels placed on clean, folded newspaper to drain (just like you probably do to drain your bacon). Serve with warm Orange-Mustard Dipping Sauce - (simple recipe below) |
Orange-Mustard
Dipping Sauce
Makes
about 1 cup (that should be plenty)
Ingredients:
| 1 cup orange marmalade | 1 tblspn. rice (or white) vinegar |
| 1 tblspn prepared Chinese or Dijon mustard | 2 tsps. soy sauce |
Preparation:
| In a small saucepan, cook the marmalade, mustard, vinegar and soy sauce over low heat, stirring constantly with a wooden spoon until melted and smooth (about 1 to 2 minutes). It's done! |
Arrange
the won tons on lettuce leaves placed on a pretty
plate
using sprigs of parsley as garnish, but don't
overdo
the greenery. To add a "hint of color" to the plate,
you
could half cherry tomatoes and intersperse them among
the
won tons and parsley. I usually put the dipping sauce
in
one nice, small bowl that everyone shares.
This
is "finger food", but if they're too hot, you can offer
little
pickle forks or, for the more adventurous, chopsticks!
| The Idiot's Guide to Preparing "Killer Chinese Food" NOW UP | The Idiot's Guide to Preparing "Knock-out Vegie Plates" |
| The Idiot's Guide to Preparing "To-Die-For" Hors d'oeuvres | The Idiot's Guide to Preparing "Suptuous Last-Minute Deserts" |
 |
 |
 |
 |
 |
 |
|
| E-Mail me | Home | Favorite Things | About
Me |
Future Plans | Photo
Album |
My own Recipies |
