Imperial Won Tons
- 1/2 pound lean, ground beef
- 1-1/2 cups finely shredded green cabbage
- 1 can (8 oz.) Dynasty Whole Water Chestnuts, drained & finely chopped
- 3 green onions & tops, chopped
- 1 pkg. (.75 oz.) Dynasty Stir-Fry Seasoning Mix
- 1 pkg. (12 oz.) Dynasty Won Ton Wrappers, thawed if frozen
- 1 large egg, lightly beaten with 1 teaspoon water
- Vegetable oil for frying
Heat large nonstick frying pan over high heat. Add beef; stir-fry until nicely browned. Add cabbage, water chestnuts, green onions & tops and seasoning mix (dry). Stir-fry 1 minute, or until cabbage is limp. Remove from heat; cool slightly. To fill won ton wrappers, place l heaping teaspoonful beef mixture onto center of each wrapper. Moisten all edges of wrapper with egg mixture. Fold wrapper in half, enclosing filling, to form a triangle. Press edges together, forcing air out of center. Moisten a point on fold with egg. Fold point over to opposite point, pressing firmly to stick. (Wrap remaining wrappers securely. Refrigerate or freeze for use another time.) Heat oil, at least 2 inches deep, in wok or medium-size saucepan to 325°F. Fry filled won tons, a few at a time, 1 to 2 minutes, or until golden. Remove from oil; drain briefly on paper towel. Serve hot with Dynasty Extra Hot Chinese Mustard and Kikkoman Soy Sauce, or Dynasty Sweet & Sour Sauce for dipping, as desired.
Makes about 3-1/2 dozen won tons.
Per won ton: 38.5 calories, 2 g protein, 1.5 g fat, 4 g carbohydrate, 57 mg sodium, 6.5 mg cholesterol.
For Won Ton Soup, cook 2-dozen filled won tons in 2-quarts boiling soup stock, 4 minutes.