Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you dont have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. * * * With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok.
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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 1|
|Calories from Fat: 327 (21%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 493.6mg||152 %|
|Sodium 2551.5mg||88 %|
|Potassium 1368.3mg||36 %|
|Total Carbohydrate 225.5g||66 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 215.2g|
|Protein 83.7g||120 %|
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Calories per serving: 1590
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