Chinese Cookbooks

Fried Wontons 10 ounces of Wonton wrappers 1 pound of ground beef 1/2 pound of ground pork 1/2 cup of carrots, peeled and grated 1 Head bok choy, chopped 1 whole onion, chopped 2 cups of bean sprouts, chopped 1/2 cup of soy sauce 3 tablespoons of brown sugar 3 tablespoons of cornstarch 1 tablespoon of rice wine 1/4 cup of green onions, chopped Black pepper,  taste

In a wok, combine the ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a wonton wrapper. Moisten edges with water, fold four corners into center and seal. Place each wonton as it is finished on a plate covered with damp towel to prevent drying. Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve.