In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with water, fold four corners into center and seal. Place each won-ton as it is finished on a plate covered with damp towel to prevent drying. Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve. Recipe by: Elizabeth Powell Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8|
|Calories from Fat: 288 (54%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 98.4mg||30 %|
|Sodium 547.8mg||19 %|
|Potassium 449.1mg||12 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 34.1g|
|Protein 25.1g||36 %|
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Calories per serving: 537
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