Wednesday, December 29, 2010

Won Tons

One of my friends from University Church of Christ in Oklahoma gave me this recipe. Carol used to bring these to Family Game Night and they were gobbled up in a hurry! You had to be sure to get one of Carol's won tons on your first trip through the line, or you just wouldn't get one. I was told, by others at church, that Carol's mother, Umeko Wellspring, was also a great cook and used to bring them to church fellowships. Carol was very nice to share her recipe with me. I have to say that while her won tons were always shaped beautifully-mine are not! There's a talent involved with wrapping won tons (if you're not familiar with the method, you can just fold them in half and pinch the edges with a fork like a pot sticker.) I miss seeing Carol, Joe and their daughter, Amy; what a nice family.

Umeko Wellspring's Won Tons

1 pkg. won ton skins (I found these in the produce section at Country Mart)
small pkg. ground chuck
chopped scallions
1 can (14 oz,) chop suey vegetables (drained and chopped)
1 TBSP (or more) fresh ginger, grated
2 TBSP soy sauce
1 TBSP cooking sherry
salt and pepper

Brown ground chuck in skillet; drain off grease and add the rest of ingredients except won ton skins. Place a spoonful of mix in the middle of each won ton skin and fold, Fry in deep skillet or deep fryer until light brown. Drain on paper towels. (Good with plum sauce or hot chili sauce!)

I will be at these swaps today:
-Seaside Simplicity


  1. Thanks for linking up with me today. I used ground pork in my wontons, but I think I'll try the beef next time. You gave me an idea of something to add to my menu for next week. Happy New Year!

  2. These sound delicious! Thanks so much for linking up at Tailgating Time :-)