From nancyaery@hotmail.com Tue Oct 2 16:42:08 2001 Date: Fri, 28 Sep 2001 11:59:32 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Wontons With Plum Dipping Sauce * Exported from MasterCook * Wontons With Plum Dipping Sauce Recipe By : Winnipeg Free Press, Wednesday, March 22, 2000 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Chinese Dipping Sauces Pork Sauces Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon oil 1/4 Cup chopped green onions 2 Cloves garlic -- minced 1/2 Pound lean ground pork (or lean ground beef) 1 Teaspoon red pepper flakes 1 Medium carrot -- grated 2 Tablespoons soy sauce 1 Teaspoon minced fresh ginger 1/2 Pound square wonton wrappers -- 1/2 - 1 lb package 1 egg -- beaten PLUM DIPPING SAUCE: 1/4 Cup hoisin sauce 1/2 Cup plum sauce 1 Teaspoon soy sauce 1 Tablespoon rice vinegar 1 Tablespoon honey 1 Teaspoon dijon mustard 1 Tablespoon water Fry the onions and garlic in oil in skillet. Add ground pork (or beef) and cook until no longer pink inside. Add red pepper flakes, carrot, soy sauce and ginger. Combine well and cook over medium-low heat for several minutes. Arrange wrappers on work surface. Place 1 teaspoon (5 mL) of filling in centre of each wrapper. With a small pastry brush, moisten the exposed edges with egg wash. Bring the wrapper up over the filling, forming a triangle. Press gently to seal. Next, bring the two side points up over the filling, and overlap the points. Seal with beaten egg. Stand the wonton up on a baking sheet. The wontons can be stored wrapped for 1 day or frozen for 1 month. To cook, heat 1-inch (2.5-cm) of vegetable oil in a wok or deep pot to 375º F (190º C). Fry the wontons for about 1 minute on each side. Drain on paper towels. Wontons can be fried ahead of time and reheated in 400º F (200º C) oven for 10 minutes. Serve with hot plum sauce. Source: Adapted from Appetizers by Marisa Curatolo (Whitecap Books,1999; $18.95). Directions for Plum Sauce: Mix all the ingredients together, cover and refrigerate until ready to serve. The dip can be stored in an airtight container in the refrigerator for 5 days. Source: Appetizers by Marisa Curatolo (Whitecap Books, 1999; $18.95). Source: "Adapted from Appetizers by Marisa Curatolo (Whitecap Books,1999; $18.95)" - - - - - - - - - - - - - - - - - - Nancy