Wonton

The literal English translation of the word wonton is "Swallowing a cloud".If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky

1/2 lb. lean ground pork or beef
1 tbsp.finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)
duck sauce (for fried wonton)

1.Mix all ingredients except wonton skins and vegetable oil or broth.
2.Put one tsp.of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal
3.Fill and fold rest of skins
4.For appetizers:Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce
5.For soup:Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth

Preparation time: 1 hour
Cooking time for appetizers: 30 minutes
Cooking time for soup: 20 minutes
Makes 65 wonton