Wonton

• 12 lb ground pork or 12 lb beef
• 1 tablespoon finely chopped scallion
• 1 egg, beaten
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon water
• 65 wonton skins (about 1/2 pkg.)
• 3 cups oil (for deep frying)
• 2.5 (15 ounce) cans chicken broth (for soup)

1. Mix all ingredients except wonton skins and oil or broth.
2. Put 1 teaspoons mixture into center of each wonton skin.
3. Moisten edges of skin with water and fold to form triangle; press edges together to seal.
4. To cook as appetizers: Fry in hot oil until golden brown and crispy.
5. To cook for use in soup: Bring large kettle of water to a boil.
6. Add a few wonton at a time.
7. Do not overcrowd; give them room to "swim" freely.
8. Cook over medium heat for 8-10 minutes.
9. add cooked wonton to hot chicken broth, or other soup base.
10. Use about 3 dozen wontons for each 5 cups of broth.

ground pork, scallion, egg, salt, soy sauce, sugar, sesame oil, water, wonton skins, oil, chicken broth

Taken from www.food.com/recipe/wonton-355234 (may not work)