Frank's Recipes! Low Fat Fried Won Tons with Hot Chili Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Low Fat Fried Won Tons with Hot Chili Sauce

Filling:
4 medium shrimp, peeled, deveined
1 pound finely ground pork
1 (4-ounce) can water chestnuts, drained, coarsely chopped
2 to 3 tablespoons minced fresh ginger
2 tablespoons minced green onion
2 tablespoons soy sauce
1 tablespoon rice wine or sake
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
1/8 teaspoon ground black pepper

Chili Sauce:
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Chinese black vinegar
1 tablespoon Worcestershire sauce
2 tablespoons water
1/2 to 1 teaspoon hot chili paste, or to taste
1 teaspoon minced fresh ginger

Won Tons:
40 won ton or gyoza wrappers
Cornstarch; vegetable or peanut oil

For filling, wrap shrimp in paper towels and squeeze out extra moisture. Unwrap and finely chop. Combine shrimp, pork and water chestnuts in medium bowl; mix well. Stir in ginger, green onion, soy sauce, rice wine, sesame oil, cornstarch and pepper. Combine thoroughly; mixture should be stiff. Refrigerate until ready to use. (Can be prepared several hours in advance.) For chili sauce, stir together soy sauce sugar, black vinegar or Worcestershire, water, chili paste and ginger in small bowl. Place in serving bowl; set aside.

Place 2 teaspoons filling in center of each won ton skin. Moisten edges with water, fold over in half to cover filling; press edges to seal. Arrange dumplings on tray lightly dusted with cornstarch.

Heat oven to 200 degrees. Pour oil to depth of at least 2 inches in wok or Dutch oven. Heat oil over medium-high heat to 350 degrees. Fry 8 or 9 dumplings, turning constantly, until golden brown, 5 to 6 minutes. Drain on paper towels. Place on baking sheet and keep warm in oven. Fry remaining batches; reheat oil between batches. Arrange dumplings on platter; serve with hot chili sauce.

Makes 40 dumplings.

Calories 65 Fat 3 g Carbs 5 g Sodium 55 mg Fiber 1 g.