The literal English translation of the word wonton swallowing a cloud. If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky!
– ½ lb. lean ground pork or beef; 1 tbsp. finely chopped scallions
– 1 egg, beaten; 1 tsp. salt
– 1 tbsp. soy sauce; 1 tbsp. sugar
– 1 tsp. sesame oil (optional); 1 tbsp. water
– 65 wonton skins*; 3 c. vegetable oil (for deep-frying)
– 2 ½ 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup)duck sauce (for fried wonton).
* Ready-made wonton skins can be found at many supermarkets. Since preparing 65 wonton takes a long time, you may decide to cut this recipe in half to make a smaller batch. If you save the extra wonton skins for later, you cankeep them in the refrigerator for several days, or you can freeze them. Just be sure to thaw them thoroughly before using.
Mix all ingredients except wonton skins and vegetable oil or broth.
Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
Fill and fold rest of skins.
For appetizers: Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.