This recipe is contributed by Fanny Naritama, Consulate Health Care employee.
Ingredients
Filling
- 1/2 lb. minced pork
- 6 oz. shrimp (minced)
- 1 cup jicama (peeled and chopped into small pieces)
- 1/2 cup cabbage (thinly sliced)
- 1/4 cup mushrooms (minced)
- 1/2 cup green onions (white part minced)
- 1/2 tsp. sesame oil
- 1/2 tsp. soy sauce
- 2 A few dashes of white pepper powder
- 2 Salt to taste
- 1 tsp. hot chili oil (optional)
Other Ingredients
- 1 pack of wonton skins
- Green onions (top green portion)
- 1 egg (lightly beaten)
- Vegetable oil for deep frying
Preparation
Filling
In a bowl, mix the minced pork, shrimp, jicama, mushroom, green onion (minced white portion), and cabbage. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with soy sauce, salt, and some white pepper powder. Set aside.
Wrapping and Frying
Place 1 tsp. of the filling on the center of the wonton skin. Use your finger to moisten the edges of the wrapper with beaten egg. This will act as the glue to keep the wonton wrap held together. Secure filled wonton skin with thinly sliced green onion. Heat up cooking oil in a deep wok to 375F and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.
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