1 lb. ground pork
¼ cup chopped scallions
½ cup chopped water chestnuts
¼ cup shredded carrots
2 Tbs. minced fresh ginger
1 Tbs. minced garlic
1 Tbs. soy sauce
1 Tbs. sesame oil
1 egg
Salt and Pepper
50 wonton wrappers, thawed if frozen

In a mixing bow, combine all ingredients and mix until thoroughly combined.

On a flat surface, lay out a wrapper ( keep remaining wrappers covered with plastic wrap ). Fill a small bowl with water and set it aside. Using a teaspoon, place a heaping teaspoonful of filling in the center of the wonton wrapper. Moisten all edges of the wrapper with water using your fingers. Bring the two sides to form a triangle. Press out the air around the mound of filling to eliminate any air pockets and then seal. Moisten opposite corners of the long side. Curl moistened corners toward each other and press edges together to form a rounded stuffed wonton with the triangles poking up at the top. Do the rest the same way until all wrappers are filled.

Wontons can either be boiled or fried.

IF frying, the folding of the wonton can be changed to just be a triangle or in the shape of a nurse’s cap.

{ Recipe provided by The Chinese American Association of Lexington (CAAL ). }