Ingredients
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1 (8 ounce) package wonton wrappers (sold in any grocery store)
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6 dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
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4 ounces prawns, finely chopped
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4 green onions, finely chopped
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8 ounces pork, finely minced
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1 teaspoon salt
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1 tablespoon light soy sauce
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1 teaspoon sesame oil
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1 clove garlic
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3 tablespoons bamboo shoots, finely chopped
Instructions
- If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
- combine remaining ingredients, mix well.
- put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
- moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
- Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
- You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
- Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.