Wonton (Pangsit)

There are two kinds of wonton according to the way it is cooked, fried and boiled one. However, the shape and filling could be various.

Fried wonton

Boiled wonton with soup

Usually I made fried wonton for snacking and it is great to bring to a gathering. For boiled wonton or both boiled and fried, they are good to eat with Chicken and Beef Balls Noodle.

Ingredients:
- wonton skin (available frozen at Asian stores)
- 200gr ground meat (could be chicken or pork)
- 200gr shrimp, peel of the skin and discard the head and tail
- 5 cloves of garlic
- 3 green onion, chop thinly
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp corn flour
- 1 tsp ground white pepper
- 1 Tbsp sugar
- 3cm of ginger (optional)
- oil for frying or water for boiling

In a blender/chopper, chop garlic, ginger (if you prefer to add it) and shrimp altogether. Then in a mixing bowl place ground meat and ground shrimp+garlic+ginger and mix it well with a spoon. Add all of the remaining ingredients, except frying oil and water (remember to add the corn flour at last). Continue to mix it very well with spoon. Add some more corn flour as needed (corn flour is to make the dough not wet).
Fill in the meat mixture into wonton skin and fold it the way you like it to be (shapes could be various, however for frying I prefer simple triangles). Glue the margin with a little bit of water.
For fried wonton, fry it with hot oil under medium high heat until brownish at one side and then flip it over to cook the other side.
For boiled wonton, boil water in a pot and put in the wonton one by one. Continue to cook, when the wonton floating it means it is cooked. Take it out and place it in a bowl of soup/broth.