- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 3:58 pm by .
- September 10, 2009 at 3:58 pm #276195rtebalt
Makes: 8 servings, about 1-1/4 cups each
1/2 lb. ground pork
1/4 cup finely chopped shiitake mushrooms
1/4 cup finely chopped water chestnuts
2 green onions, finely chopped
2 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 egg, separated
32 square won ton wrappers
8 cups fat-free reduced-sodium chicken broth
1 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced water chestnuts
2 green onions, sliced
MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.
BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.
COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.
How to Prevent Won Ton Wrappers From Drying Out: Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.
Make Ahead: Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.
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