We love Wontons and Chinese food!
We decided to try making them without spending to much money and eating lots of Chinese food.
It was Delicious.
We had four kinds.
1.plan cream cheese
2.cream cheese with avacado
3.meat
4.meat/cream cheese
My favorite was all of the above. Stephen LOVED the meat.
Delicious... Here is the recipe we used for the meat.
We decided to try making them without spending to much money and eating lots of Chinese food.
It was Delicious.
We had four kinds.
1.plan cream cheese
2.cream cheese with avacado
3.meat
4.meat/cream cheese
My favorite was all of the above. Stephen LOVED the meat.
Delicious... Here is the recipe we used for the meat.
WONTONS
4 Servings
4 Servings
| 1/2 | package | wonton skin | |
| 1/2 | cup | vegetable oil | |
| 1 | tablespoon | soy sauce | |
| 1/2 | cup | ground pork | |
| 1 | pinch | ground pepper | |
| 1 | clove | garlic | |
| 2 | sprigs | cilantro | Optiona |
Make sure you don't over stuff the wonton. The skin will get burned before the pork is cooked.
For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil.
To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make 25 wontons. Serve hot with the sweet and sour sauce below.
To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make 25 wontons. Serve hot with the sweet and sour sauce below.
Now we are going to try and make my FAVORITE Brazilian dessert- Cuscuz. I have been craving it since we got home from Rio last October. 
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