Wontons

This is another recipe we tried while studying other countries. My kids LOVE these.

1 pkg. round wonton wrappers (60) if frozen, thaw
Filling:
1 pound ground pork
1 egg
3 TBSP seasame oil
3 TBSP soy sauce
1 TBSP chicken broth
1 TBSP rice wine
1 scallion, chopped
1 tsp ginger root
1/2 tsp salt

Remove wonton wrappers from the pkg and cover with wet towels for 15 minutes before use. Make filling: in a large bowl combine ground pork, egg, seasame oil, soy sauce, broth, rice wine, scallion, ginger root, and salt. Place 1/2 tsp filling in the center of one wrapper. Moisten the edges of wrapper with some water and fold over at the center. Gently press the edges together. Fold in half again lengthwise and pull the corners one over the other and press them together with a little water. A properly wrapped wonton resembles a nurse's hat. Bring 4-quarts of water to a boil in a deep pot or wok. Add th wondtons to the boiling water and bring to a boil. Add 1 cup cold water and again bring to a boil. Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil. When wontons float to the surface again, they are ready. Drain and serve. Can deep fry for a few minutes on each side for crispy wontons.

I have to add that my kids liked the crispy wontons more than the boiled ones!!