¼ lb. Lean, Ground Pork
1 tbsp. Water Chestnuts - finely chopped
1 Green Onion - minced
1 Egg White
1 ½ tsp. Kikkoman Soy Sauce
½ tsp. Sesame Seed Oil
½ tsp. Cornstarch
1/8 tsp. Salt

25 Wonton Wrappers �?about ½ lb.
1 Egg White - lightly beaten
6 cups Chicken Broth
¼ cup Water Chestnuts - sliced
¼ cup Bamboo Shoots �?sliced
½ tps. Sesame Seed Oil
Pinch White Pepper
Thinly sliced Green Onions for garnish

Combine filling ingredients in a small bowl and mix well.

 

To fill each Wonton, place 1 heaping tsp., of filling, in each wrapper and cover remaining wrappers with a damp cloth to prevent drying out.

 

Brush edges of wrapper lightly with egg white.

 

Fold in half over filling to form a triangle, press edges firmly to seal.

Place filled Wontons on a plate and cover with a damp cloth, while filling remaining wrappers.

In a large pot of boiling water, cook Wontons for 2 min. or until filling is no longer pink.

 

Drain, then place in a bowl of cold water to prevent wrappers form sticking together.

Bring broth to a boil in a large sauce pan; add water chestnuts, bamboo shoots, sesame oil and white pepper and cook for 1 min.

To serve, drain the Wontons, add the to hot broth.

Garnish with green onions, and serve.

Tip; to freeze uncooked, Wontons, place on a baking sheet in the freezer until firm.

 

Transfer to a plastic freezer bag, close to ½�?and suck out the air, with  your mouth and close.

 

*This will prevent freezer burn, and the bag will take up
less room in your freezer.

*You can also keep vegetables fresher and longer by keeping them in a freezer bag in the refrig. by sucking all the air out from the bag, with your mouth.

*They will not only last 3 times longer, but will take up less room.