Wonton is an interesting item in Chinese cooking, and is somewhat similar to the Italian ravioli. It is usually used as a luncheon dish, a midnight snack or for a soup course in a dinner. Wonton wrapper is made of flour and is made almost the same way as egg-roll wrapper, except that the dough is cut in 3-inch squares. Shared by Sharon Sept 06

Wonton wrapper:	1 Tsp salt
2 Cup flour	1/2 Cup water
1 large egg

Method

Place all ingredients in a mixing bowl, stir thoroughly, then place dough on floured board, knead until smooth and firm. Let stand for 10 to 15 minutes, then roll out on board with a rolling pin until almost paper-thin. Cut in 3-inch squares.

2. Filling

1 lb. finely ground pork, shrimps or flounder fillets
2 tbsp. fine chopped scallions
1 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. oil
3/4 tsp. MSG

Method

Place all ingredients in a mixing bowl and mix well.

3. To fold Wonton

Beat one egg well and set aside. Place Wonton wrapper with corner toward yourself and put 3/4 tsp. of filling on center, brush edges of Wonton wrapper with the beaten egg, and fold wrapper diagonally and press edges tightly with knife or fork. This is your raw Wonton and can be used to create many varieties of dishes.

4. Wonton Soup

20 raw wontons
1/4 tsp. MSG
2 chopped scallions
6 cups stock
1/2 tsp. sugar
2 tsp corn oil
4 tsp soy sauce
Salt to taste

Place Wontons in boiling water and cook until Wontons float to surface, then remove, wash in cool water and drain. Place stock and all other ingredients except scallions and soy sauce in pot and ring to boiling, divide Wontons, scallions and soy sauce in 4 large bowls and pour boiling soup mixture over Wontons and serve.

B. Deep-Fried Wontons

Method

Heat oil
Deep fry the raw wrapped and sealed Wontons in a deep fryer at 400 F to 450 F until golden brown.
Remove from oil and serve with

Shared by Sharon, Sept 06

1 Lb rice stick noodles	1 1/2 Tsp salt
1/2 Lb Bok choy or celery	1/2 Tsp sugar
1/2 Lb roast pork	1 Tbl soy sauce
4 Tbl peanut oil	1/2 Tsp MSG

Step 1

A. In a large bowl, cover the rice stick noodles with cold water. Soak for 5 minutes, then drain thoroughly in a colander.
B. Wash the Bok choy thoroughly and slice each stalk lengthwise into 1/2 inch wide strips.
C. Cut the roast pork into very small strip pieces.

Step 2

A. Heat oil, add the roast pork strips and stir-fry for 1 minute, then transfer them to a plate and set aside.
B. Heat oil again, add Bok choy in it, stir-fry for 2 minutes. Return the roast pork strips to the pan stirring constantly for 30 seconds.
C. Then add salt, sauce, and then noodles.
D. Cook and stir for 3 minutes.
E. Add MSG and stir thoroughly and serve.

Shared by Sharon Sept 06, from her Mother in Law's collection

1 1/2 Cup white chicken meat, diced	1 Tbl peanut oil
1 Cup bamboo shoot, diced	1/2 Tsp salt
1 Cup mushrooms, diced	1 Clove garlic, mashed
1 Cup Bok choy (white part only),	1 Tsp soy sauce
-diced	A little fresh ginger, shredded
1 Cup celery, diced	-fine
1 Cup onion, diced	1/2 Tsp MSG, starch
1 Cup roast almonds

Heat oil, follow with ginger, garlic and salt.
Add chicken meat and stir-fry until light brown.
Add mushrooms, Bok choy, celery and onion; stir-fry 3 minutes, stirring constantly.
Add 1/2 cup of water, cover and cook for 5 minutes.
Add roast almonds, stirring, then add sauce, MSG and starch solution.
Serve.

Shared by Sharon. Sept 06

1 1/2 - 2 lb fryer chicken	1 - 1/2 tbsp. salt and sugar
3 - 4 tbsp. curry powder	2 Tbl soy sauce
1/2 Tsp Chile powder (optional)	1 Cup water
1/4 Tsp pepper	2 Tbl cornstarch
1 Cup onion	1 Tbl oil
2 - 3 stalks green onion	1 Tbl fresh ginger
2 - 3 lb. potatoes

Step 1

a. Cut chicken (debone) and potatoes into bite size pieces.
b. cut the onion into 1/4 inch pieces
c. Dissolve the cornstarch in 1/4 cup water
d. Slice the ginger as thick as possible.

Step 2

a. Heat oil and season with ginger, salt and garlic.
b. Add the chicken, saut for 11 minutes then add a little soy sauce and sugar
c. Saut another minutes, add onion and mix well for 10 seconds.
d. Add potato and water then cover and cook for 10 minutes.
e. Add curry powder, mix well.
f. While stirring, add cornstarch solution until it thickens like gravy.
g. Serves four.

Note: If you prefer a sharp taste of curry, add 1 - 2 tbsp. curry powder before adding the cornstarch solution.

(Served with Steamed Rice) Shared by Sharon Sept 06

2 Lb chicken wings	1 Tbl salt
2 Tbl oyster sauce	1 Tbl sugar
2 Tbl soy sauce	1/2 Tsp fresh ginger
4 Tbl oil	1/2 Cup water

Step 1

a. Prepare steamed rice
b. Cut each chicken wing into 3 pieces (put soya sauce on it -- also some whisky if you wish ???)

Step 2
a. Heat oil and season with the ginger and salt
b. Add chicken wings, soya sauce and sugar
c. Saut for a few seconds then let them fry each side for a few minutes until browned.
d. Add oyster sauce, saut for 1/2 minute and then add 1/2 cup of water
e. Cover and cook for 2 - 3 minutes
f. Serve with steamed rice

Shared by Sharon. Sept 06

2 Lb uncooked prawns	2 Tbl soy sauce
1 Tsp salt	1/2 Tsp sugar
2 large eggs	1/2 Cup flour
3 Cup oil	1 Tbl wine

Step 1

a. Cut each prawn into two pieces lengthwise
b. In a bowl, combine the soy sauce, wine, salt, sugar, eggs and mix well.
c. Add the prawns, stir about to coat them thoroughly with the mixture
d. Have the flour and oil within easy reach.

Step 2

a. Heat oil.
b. Dip a piece of prawn in the flour, then vigorously shake off all but a light dusting of the flour.
c. Drop the piece of prawn into the hot oil and fry, turning the pieces frequently for 5 minutes or until golden brown on both sides. Remove them from the oil and serve.

(Served with Steamed Rice) Sent in by Sharon Sept 06

3 Lb spareribs	2 Tbl soya sauce
1 Tbl black beans	1/2 Tsp corn starch
3 Oz garlic	1 Tsp salt
1/2 Cup water	1/4 Tsp MSG

Step 1

a. Prepare steamed rice
b. Cut spareribs crosswise (1" pieces), and then cut into single ribs.
c. Crush garlic and black beans in bowl or on board

Step 2

a. Heat oil, season with salt, garlic and black beans
b. Mix well, fry for 1/2 minute.
c. Add ribs, fry for 2 minutes
d. Add a little water then add soy sauce
e. Cover and cook for 3 minutes
f. Add MSG, and a corn starch solution until it is thickened like gravy
g. Serve on steamed rice.

Sharon of BC/ Canada sent this is as a suggestion for Victoria Day picnics

450 g (1 lb) pkg spaghetti	1 onion
10 mL (2 tsp) sesame oil	4 celery stalks
3 to 4 limes	115 g ( 1/4 lb) snow peas
30 mL (2 tbsp) soy sauce	30 mL (2 tbsp) olive oil
10 mL (2 tsp) Sambal Oelek or	2 crushed garlic cloves
-Oriental	60 mL to 125 mL ( 1/4 to 1/2 cup)
-chili-garlic sauce	-water
5 mL (1 tsp) each of salt and sugar	60 mL to 125 mL ( 1/4 to 1/2 cup)
4 skinless, boneless chicken	-finely
-breasts	-chopped fresh coriander
1 red pepper, seeded	4 green onions, thinly sliced
2 to 3 carrots

Cook pasta according to package directions for minimum time suggested, usually 8 minutes. Drain and rinse with cold water until cool. Drain again. Place in a large bowl and stir with sesame oil. Finely grate peel from 1 lime and squeeze enough juice from limes to measure 60 mL ( 1/4 cup). Stir juice with peel, soy sauce, Sambal Oelek, salt and sugar. Stir with pasta to coat.

Slice chicken into bite-size pieces. Thinly slice pepper and carrots into long strips. Thinly slice onion and celery. Trim ends from snow peas.

Heat 15 mL (1 tbsp) olive oil in a large frying pan set over medium-high heat. Add half of chicken and cook, stirring often, until lightly browned, about 3 minutes. Remove chicken from pan. Repeat with remaining oil and chicken. Return chicken and any juices to pan. Add garlic and onion. Cook until onion has softened, about 3 minutes.

Stir in 60 mL ( 1/4 cup) water, pepper, celery and carrots. Continue cooking, stirring often, until hot, about 3 minutes, adding more water, 15 mL (1 tbsp) at a time, to keep a little sauce visible under mixture. Add peas. Stir until they are bright green about 1 minute. Toss with spaghetti, coriander and green onions. Serve right way. Or if taking to a picnic, refrigerate, uncovered until cold for up to 1 day.

Shopping tip: Sesame oil, Sambal Oelek and chili-garlic sauce are found in supermarkets where soy sauce is sold, as well as in specialty food stores.

Makes 3 L (12 cups).

Oriental Recipes,page 2
Tips on Chinese cooking