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      Egg Noodle Dough

makes 1 1/2 lb. egg noodles or
80 to 100 sheets wonton wrappers (3 to 3 1/2 inch sq) or 25 sheets egg roll wrappers (5 to 5 1/2 inch sq)

3 extra large eggs
2 2/3 tbsp water
3 cups unsifted all purpose flour

To make dough by hand: Beat eggs with water, then add flour. Beat in the first 2 cups in your mixer and the last cup by hand, as the dough is very dry .Mix until the ingredients adhere. Knead on board (no need to flour the board) for at least 10-15 minutes, until dough is smooth. Divide dough into 2 balls keeping one covered while you work with the other.
Roll out to desired thinness then cut into narrow strips for noodles or the appropriate squares for wonton skins or egg roll wrappers. (These should be as thin as possible.)


       Pork & Shrimp Wraps

  1 lb minced pork
  8  ounces shrimp,minced
  1  cup Celery cabbage(or any other),finely chopped
  1  egg
  1  tablespoon cornstarch
  4  scallions,finely chopped
  2  teaspoons soy sauce
  2  teaspoons sesame oil
  wonton wrappers
  Oil for deep frying (if you choose to fry them).
  In a bowl combine all the ingredients (except wonton wraps), Mix well. Place a teaspoon of this mixture in the centre of each wrap.Bring the sides of the wrap up toward the centre, pleating edges together around the filling.Place on a cookie sheet and cook at 375f for about 15-20 min or until cooked completely and golden brown.Or (b) Deep Fry the filled wraps.Drain well on paper towel.Serve with either a sweet chili sauce or a sweet and sour sauce as a dip. freeze them

        Baked Wonton Crab Bits
   1  8 oz. package cream cheese, softened
   1 1/2  teaspoons fresh-pressed garlic
   2  tablespoons minced scallions
   3  small hot green or red chili peppers
   1/2  teaspoon turmeric
   1/4  teaspoon ground cumin
   1/4  teaspoon ground coriander
   1/4  teaspoon salt
   grated peel of 2 limes
   2  teaspoons fresh lime juice
   1  inch piece fresh ginger, grated
   1  lb fresh crab (or artificial crab)
   1  package wonton wrappers

       Combine all the ingredients (except Wonton Wraps).Place a small amount of filling in the center of each wrap (about a tsp). Fold one corner of each square across to the opposite corner, making a triangle.Use a little water on the end of your finger to seal.Bring the two side points of the triangle up together to meet in front leaving the third tip in place. Place on ungreased cookie sheet. Bake in 425 degree oven for about 20 min or until they are puffed and golden.
The Crab bits may now be frozen and stored until you want to use them and then just heat them in a 350 degree oven for about 10 min and serve.

                          Won Tons in Oyster Sauce

   40 Won tons (pork or shrimp)  
   2 qt Water
   1 1/2 tb Sesame oil     
   1 tb soy sauce
   2 tb Oyster sauce     
   1 scallion onion chopped

In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then remove with a strainer or colander. Put the cooked won tons in a deep serving bowl and add all other ingredients except the scallions and mix carefully. Garnish with the chopped green onion. VARIATION: Heat sauce in wok; stir fry won ton briefly.


     1 package round won ton or goyza wraps
     2 dried Chinese mushrooms
     pound fresh crabmeat
     3 tablespoons oil
     1 tablespoon finely chopped, peeled fresh ginger root
     teaspoon salt
     1/8 teaspoon ground white pepper
     teaspoon sugar
      In a small bowl, cover the mushrooms with cup of warm water and let them soak for 30 minutes. Then remove the mushrooms with a slotted spoon and discard the water. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms and chop the caps as fine as possible; set aside.Pick through the crabmeat, discarding any bits or slivers of cartilage. Shred the meat fine and set aside.  Place the oil, chopped ginger root, salt, white pepper and sugar within easy reach.Set a wok  over high heat for about 30 seconds. Pour in 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, reducing the heat to moderate if the oil begins to smoke. Immediately add the ginger and then the mushrooms and crabmeat, and stir-fry for 2 to 3 minutes. Then stir in the salt, pepper and sugar,stir-fry 30 seconds longer, and transfer the entire contents of the pan to a bowl. Cool to room temperature.
      Place a teaspoonful of the cooled crabmeat filling in the middle of each wrapper. Then fold the edges together to make half-moon-shaped pastries, pressing and pinching the edges to seal them securely. Stand the  dumplings upright, pinched edges on top, and push them down gently with your fingers to form bases wide enough for the dumplings to stand upright, unsupported. If they are not to be steamed immediately, cover them with plastic wrap and refrigerate.
      Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack. If you have steamer trays, arrange the dumplings on two trays and steam them all at one time. Or, for single steamers, choose a heatproof plate -inch smaller than the diameter of the pot, brush the plate with oil and place half of the dumplings on it. Over high heat, bring the water in the steamer to a boil. Put the plate on the rack, or the trays in place, cover the pan tightly and, over high heat, steam for 5 minutes. If you are doing 2 batches, return the first batch of dumplings to the steamer after the second batch is done and reheat them together in the steamer for a minute or so before serving. In any case, during the steaming process, it is wise to keep a kettle of boiling water at hand if the water in the steamer boils away and needs replenishing.


                           Wontons Wayward

   1 pk Wonton Skins    
   1 6 oz Can Crabmeat
   2 3 oz Pkgs. Cream Cheese(SOFTENED)     
   1 scallion (Chopped)
   1 tb Garlic Powder

 Mix crabmeat softened cream cheese onion and garlic. Put a spoonful of the mixture into each wonton and fold over. Deep fry until light brown and crisp. As far as servings go it made about 20 stuffed wontons and still  had ample wontons left over for the next batch.Yield: 20 Servings



         Steamed Chicken ,Mushroom and Rice Bundles
    1  lb medium grain rice
    4  cups water
    2  tablespoons light soy sauce
    3  teaspoons sesame oil
    6  dried Chinese mushrooms, soaked in hot water for 30 min,reserve 1 1/2 cup of the soaking water
    1  tablespoon dark soy sauce
    2  teaspoons sugar
    2  boneless skinless chicken breasts, diced finely
    8  ounces pork, minced
    1  clove garlic, crushed
    1/2  teaspoon fresh grated ginger
    1  teaspoon salt
    1 1/2  cups water (saved from soaking the dry mushrooms)
    2  teaspoons cornstarch
    bamboo leaves or corn husks or lotus leaves or aluminum foil
    string (for tying the bundles)

      Put rice in a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil. Bring to boil quickly, then turn heat to low cover and cook for 15 minutes. While the rice cooks soak the mushrooms in very hot water for 30 minutes (save 1 1/2 cups of the soaking water). Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soy sauce and 2 teasp sesame oil. Add chicken and pork to the saucepan along with the garlic, ginger and salt. Add up to 1/2 cup of the mushroom water and mix the ingredients. Cover and simmer 5 minutes. Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).Cook until gravy has thickened.Let the mixture cool and then gently mix with the cooked rice. Take 3/4 cup portions and place on the wrap of your choice. Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).Steam for 25 minutes. Serve warm, cold.









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