Notes: Use these won ton in soup or serve them with soy sauce and Asian chili paste, or your favorite dipping sauces, to add to taste. If using in soup, omit step 3. Instead, cook won ton as soup recipe directs. You can assemble the won ton up to 5 hours before using them; cover and chill. To store up to 6 months, freeze on baking sheets until firm, about 2 hours, then transfer to heavy plastic bags.
Sunset FEBRUARY 2003
1. In a bowl, mix turkey, shrimp, water chestnuts, soy sauce, wine, ginger, salt, and pepper until well blended.
2. Place one won ton skin on a flat surface; cover remaining skins with a damp towel or plastic wrap to keep pliable. Mound 1 teaspoon filling near lower corner of skin. Fold that corner over filling and roll to tuck point under mound. Moisten the two corners nearest you with beaten egg; pull them toward you and overlap them in front of filling (back corner should point up). Pinch together firmly to seal. Repeat with remaining skins, placing filled won ton slightly apart on lightly floured or cooking parchment-lined 12- by 15-inch baking sheets; cover with plastic wrap (see notes).
3. In a 6- to 8-quart covered pan over high heat, bring 3 to 4 quarts water to a boil. Add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and serve in bowls.
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