Birthday weekend camp-out at Buck Creek. Hubby Mark (left) and son Josh (right) share July 15th for their birthday and our friend Cylor's bd is the 14th. Josh requested Tacos and Won Ton's for dinner. We had a huge Pot Luck and then cake and ice cream for dessert, thank goodness we have a freezer in the trailer!
After browning up 1 lb of pork sausage I added 1/2 cup diced Green Onion, 1 can of diced Water Chestnuts, 2 to 3 finely chopped cloves of Garlic and cooked for about 5 more minutes. For seasonings I add a few dashes of Soy Sauce, a dash of Salt, 1/8 tsp Black Pepper and 1 tsp Powdered Ginger. Mix all ingredients well and set aside. To prepare to make Won Tons you'll need a small bowl of water, 1 package of Won Ton skins - available in most produce depts at the grocery store and a clean smooth surface. Open the skins on 1 side, you don't want them to dry out. Place 2 to 6 skins out on surface, with finger dipped in water, rub 2 sides (making an "L" shape), add 1 Tbs of sausage mixture, fold skin over into a triangle, pressing the edges together.
Place the filled Won Ton skins on a platter or baking sheet and cover with plastic wrap to keep from drying out. ***Don't use to much water or the skins will get soggy and stick together. Continue filling skins till mixture or skins are gone. If you have any leftover filling or skins you can freeze either to use at a later date. The skins are also great gust fried up and dipped in the Sweet and Sour Sauce (recipe to follow below) or cut up into strips and fry, drain on paper towel and use for Croutons.
To cook, heat about 1/2 inch of cooking oil in a skillet, place the filled Won Tons in oil and "fry" until golden, turning once to get both sides, remove when done to a paper towel lined baking sheet - allowing any excess oil to drip out and place in a warm oven to keep warm or cover with tin foil.
Look at all that golden goodness! YUM I can't wait to dig in. now to keep josh out of them till dinners ready!
For the Sweet and Sour sauce I mix 2/3 cup Sugar, 6 Tbs Cider Vinegar, 4 to 5 Tbs Cornstarch, 1/4 cup Ketchup, a few drops of Red food coloring (optional), 1 Tbs Soy Sauce and 1 cup or more of cold water. With a wire whisk stir the ingredients well, getting out all the lumps.
Heat on med-hi, stirring constantly, as mixture comes to a boil it will thicken and color will become more red and no longer cloudy. If mixture is too thick just add more water a little at a time, whisking in after each addition. I always taste to see if I need more Vinegar or Sugar - guess it depends on my mood whether I'm feeling naughty or nice! LOL
No comments:
Post a Comment