Meat-Vegetable Dumplings (Wontons, or Chinese Chiao Tze)
Millie’s famous wontons are similar to the boiled wontons you get in soup at Chinese restaurants, but hers are deep-fried and infinitely more delectable. She usually uses a non-hydrogenated corn oil for frying, although other kinds of oil, such as peanut, sesame, or safflower, are fine. She saves and reuses the oil, boiling a couple of slices of raw potato in it to remove strong flavors.
Yield: Serves 6.
- 1 pound ground beef
- 1/2 pound Chinese cabbage or spinach, minced
- 3 green onions including stems, or 1 small onion, minced
- 1 tablespoon minced fresh ginger root, or 1/2 teaspoon ground
- 1 tablespoon sherry or cooking wine
- 3 tablespoons soy sauce
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 1 package egg-roll wrappers
- Oil for deep-frying